This is a very tasty and fast vegetarian snack for your kids. I ate it hot, Harry loved it cold (perfect for lunch boxes) and you can even use any leftovers as sandwich filler.
I love simple cooking.
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Ingredients
3 potatoes, peeled
2 tbsp extra virgin olive oil
1 brown onion, thinly sliced
1 garlic clove, crushed
1 red capsicum, thinly sliced
1 zucchini, grated
6 free range eggs
1/4 cup milk
2 tbsp herbs (parsley/chives)
1 cup grated cheese
Method
1/ Preheat oven to 200oC.
2/ Bring a large pot of water to the boil. Add the potatoes, simmer for around 5 minutes or until tender but not falling apart. Drain, and when cool enough slice into approx. 1cm thick pieces.
3/ Heat the oil in a fry pan over medium. Add the onion and capsicum, and cook for around 5 minutes. Add the zucchini and garlic and cook for a further few minutes.
4/ Whisk the eggs and milk together, add the herbs.
5/ Grease a square casserole dish or baking tray and layer the onion/capsicum mixture first, top with potato slices, then sprinkle over the cheese. Pour the egg mixture over the top. Bake in the oven for around 25 minutes, or until set.
Tip: Cut into squares, store in an airtight container in the fridge.
I love simple cooking.
Please come and join us at the facebook page for other foodie bits and pieces.
Ingredients
3 potatoes, peeled
2 tbsp extra virgin olive oil
1 brown onion, thinly sliced
1 garlic clove, crushed
1 red capsicum, thinly sliced
1 zucchini, grated
6 free range eggs
1/4 cup milk
2 tbsp herbs (parsley/chives)
1 cup grated cheese
Method
1/ Preheat oven to 200oC.
2/ Bring a large pot of water to the boil. Add the potatoes, simmer for around 5 minutes or until tender but not falling apart. Drain, and when cool enough slice into approx. 1cm thick pieces.
3/ Heat the oil in a fry pan over medium. Add the onion and capsicum, and cook for around 5 minutes. Add the zucchini and garlic and cook for a further few minutes.
4/ Whisk the eggs and milk together, add the herbs.
5/ Grease a square casserole dish or baking tray and layer the onion/capsicum mixture first, top with potato slices, then sprinkle over the cheese. Pour the egg mixture over the top. Bake in the oven for around 25 minutes, or until set.
Tip: Cut into squares, store in an airtight container in the fridge.
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