| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
4qr |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Extra virgin olive oil |
| 1 |
lg |
Onion; finely chopped |
| 8 |
|
Baby zucchini; cut into 2mm slices |
| 250 |
g |
Mushrooms; cut into 5mm slices |
| 10 |
|
Eggs |
| 1/2 |
c |
Cream |
| 250 |
g |
Feta; crumbled |
| 1/2 |
c |
Grated parmesan |
| 4 |
|
Cooked and skinned potatoes; cut into cubes (4 |
|
|
To 5) |
|
|
Freshly ground black pepper |
INSTRUCTIONS
1. Heat oil in a large frying pan and saute the onion and zucchini until
softened a little. Add the mushrooms and continue to cook until the
mushrooms have softened but not lost their shape. Remove from heat and set
aside to cool for 20 minutes.
2. Pre-heat oven to 150deg.C. Line a large loaf tin with Glad Bake.
3. In a large bowl beat together the eggs and cream, then add the feta,
parmesan and potatoes and stir to mix. Lastly, add the sauteed vegetables
and pepper and mix through. Pour into prepared tin and smooth the surface.
4. Bake in oven for about 50-60 minutes or until set and the top is light
golden. Remove from oven and leave to rest in the tin for 30 minutes before
turning out and cooling completely. To serve, cut into slices and accompany
with a fresh garden salad and crusty bread.
Serves 8
Converted by MC_Buster.
Per serving: 1306 Calories (kcal); 102g Total Fat; (69% calories from fat);
66g Protein; 33g Carbohydrate; 1975mg Cholesterol; 614mg Sodium Food
Exchanges: 0 Grain(Starch); 8 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 16 Fat;
0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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