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About the Recipe
A fantastic way to use up excess eggs and get veggies into your body. Also great for kids just pick their least hated veg, and blend after cooking, before adding the egg.
Ingredients
Eggs (duck or chicken)
Seasonal veggies (can include, onion, spring onion, chives, carrot, beetroot, radish, zucchini, squash, capsicum, tomato, green beans, peas, spinach, silver beet, parsley, climbing spinach, celery, mushrooms)
Butter/oil for frying.
Salt and pepper to taste
Optional stock powder or bone broth cube or precooked bacon
Preparation
Start by popping out into the garden to find some leafy greens and a mix of seasonal veg.
Prepare the veg by chopping or dicing
Cook the veggies in some butter or oil, starting with any bulb onions, and root veg until softened,
Add other faster cooking veggies and stir though, leaving the leafy greens to be added last, cook until greens have wilted.
Once cooked set aside to cool slightly
Go hunting for some eggs, depending on how much veg you have, you may need a few more eggs
Beat eggs and add to cooked veggies
Pour mixture into parchment lined baking tray and cook in oven until set.
This is a great recipe as you can adjust it to your own preferences and seasonal items, basically eggs and veg. The trick to this coming out well is pre cooking the veg, cooking them in the pan long enough to reduce the water content. By doing this the eggs will keep there texture and the slice wont be watery.