We have this dish about once a week when we have vegies left over from dinner the night before that need to be used up. Don’t hold this against it though! It honestly is as tasty as it is nutritious. This recipe is one of my 13 year old daughters absolute favourites and I think it will be a favourite with your family too.
You can serve this for any meal – breakfast, lunch or dinner, it’s particularly civilized for brunch and it also makes a great lunchbox filler!
Eggs are such a complete and easily assimilated food. They are rich sources of B group vitamins, zinc, iron, calcium, magnesium, iodine and biotin. Better still they are also rich in protein and good fats so they will satiate and sustain you. Having this for breakfast will fuel you for a good chunk of the day, and is just perfect to nourish childrens growing minds and bodies for a day concentrating at school.
This recipe is gluten free, grain free, nut free and can be made dairy free if required.
Preheat oven to 170ºC.
Sauté onions in the olive oil over medium heat for around 8 minutes. they will go translucent.
Add the leftover vegetables and heat through stirring for 5 minutes.
Add the herbs and spring onion, mix through and take the pan off the heat.
In a large mixing bowl add the eggs, cream (or milk of choice), wholegrain mustard, sea salt and pepper and whisk together until well combined.
In a ceramic baking dish approximately 25 x 25cms place the vegetable mix in evenly.
Pour the cream and egg mixture over the top.
Cook in the preheated oven for 30 minutes, or until golden on top. Let rest for 10 minutes to set before cutting and serving. Serve with fresh rocket, fermented vegies or cherry tomatoes.
From my family to yours, enjoy & glow for life!