Ingredients – Serves 40
- 80 large eggs, beaten
- salt and pepper – to taste
- 40 potatoes
- 10 onion or 40 spring onions
- 20 clove garlic
- 20 tab vegetable oil
- Vegetables, eg:
- 10 Capsicum
- 20 Zucchini
- 20 piece Broccoli or broccolini
- 200g baby spinach leaves
- 20 teaspoon chopped parsley
- 5 cup grated cheese
Method
1.Preheat oven to 200 C. Lightly grease an oven-proof dish.
2.Peel the potatoes, cut into ½ cm slices, place in a saucepan and cover with cold water. Heat (on high) until boiling and boil for approx 5 minutes until soft. Do not over-cook. Drain.
3.Prepare all the vegetables. Wash, slice, dice as required.
4.Wash and chop the parsley.
5.Heat the oil in a frying pan and gently fry the onion and garlic for approx 5 minutes, until soft. Do not allow to brown.
6.Mix together the beaten eggs, milk, salt, pepper and parsley.
7.Layer the potatoes, vegetables, onion and garlic in the oven-proof dish.
8.Pour the egg mixture into the dish and sprinkle the cheese on top.
9.Bake for 30-35 minutes until the egg is set and the top is golden brown.
10. Stand for 5 minutes before serving.
Variations
Other vegetables can be added to this recipe.
Shredded ham or bacon pieces can also be added.
