INGREDIENTS

INSTRUCTIONS

1. Pre-heat oven to 180deg.C. Line a loaf tin with Glad Bake or grease
well.
2. Heat olive oil in a pan and saute the mushrooms. Cut corn from the cob
and add to the mushrooms and cook on low heat until corn has softened a
little but is still sweet. Lastly, add the spinach and toss through the
other vegetables until wilted. Remove from heat.
3. Break eggs into a mixing bowl and add cream. Beat with a whisk until
well combined. Add vegetables and half the cheese and season well with salt
and pepper. Spoon mixture into prepared tin and sprinkle over the remaining
cheese.
4. Bake in the oven for about 45 minutes or until golden on top and cooked
through. Remove and allow to rest for 10 minutes before unmoulding onto
serving plate. Serve in slices with a crisp salad.
Note: The mixture can be baked in muffin tins for individual serves.
Instead of using the above amount of cream, half and half cream and milk
can be used or evaporated milk can be substituted.
Converted by MC_Buster.
Per serving: 1621 Calories (kcal); 154g Total Fat; (84% calories from fat);
44g Protein; 19g Carbohydrate; 1520mg Cholesterol; 501mg Sodium Food
Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 28 Fat;
0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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