Updated: Aug 4, 2019
8 x whole eggs ½ x cup milk. ½ x grated tasty cheese. 1 x medium sized sweet potato, thinly sliced. 100g baby spinach. ½ x punnet cherry tomatoes, halved. 1 x medium sized zucchinis, thinly sliced. 1 x medium sized onion, finely diced. 4 x medium sized button mushrooms, thinly sliced. ½ small red capsicum, finely diced. 1 x medium fresh chilli 2x tablespoons freshly chopped parsley. 1 x tablespoon olive oil. Cooking oil spray. Salt and pepper to taste.
1. Pre-heat fan forced oven to 180 degrees C (350 degrees Fahrenheit). Lightly coat a medium casserole baking dish with cooking oil. Add in thinly sliced sweet potato and allow to cook for 15-20 minutes. 2. Heat olive oil in a medium sized fry pan. Sautee zucchini, onions, chilli, cherry tomatoes, button mushrooms and spinach. Remove casserole dish from oven and add in sautéed vegetables. 3. Whisk eggs, and milk in a separate jug. Pour egg mixture over vegetables. Top with tasty cheese. 4. Return casserole dish to the oven and allow to cook for a further 30-35 minutes or until egg mixture forms a sponge like consistency. **If lactose intolerant, please use lactose free milk and cheese varieties.