Description
Loaded with nourishing vegetables in an egg filling seasoned with fresh chives, spring onion and curry powder. Serve along side a garden salad and roasted potatoes. A wonderful and hearty vegetarian dish for everyone!
Scale
Ingredients
- Vegetable Mix
- 1 large red onion, peeled and roughly chopped
- 4 (12g) cloves garlic, peed and minced
- 1 large (150g) carrot, chopped into small cubes
- 240g pumpkin, skin removed and chopped into small cubes
- 1/2 a capsicum, colour of choice, chopped into small cubes
- 1 small-medium (150g) zucchini, chopped in small cubes
- 1 cup (80g) frozen peas
- 1/2 tsp curry powder
- Salt and pepper to season
- Egg Mixture
- 6 large eggs (320g)
- 1/2 cup (120ml) milk of choice, I use almond
- 3 stalks spring onion, trimmed and sliced
- 2 Tbsp fresh chives, finely chopped
- Salt and pepper, to season
- 150g (7-10) cherry tomatoes, halved
- 1/4 cup grated frozen tasty cheese, or cheese of choice
Instructions
- Vegetable Mix
- Pre-heat oven to 190ºC (375ºF). Liberally grease with butter a 9inch x 9inch square baking dish or ceramic baking dish. Set aside.
- Heat oil in a large fry pan over medium heat.
- Add onion and sauté until just translucent. Stir through garlic and fry until fragrant whilst stirring.
- Add carrot, pumpkin, capsicum, zucchini and peas. Fry altogether for 5-10 minutes or until veggies start to soften and are fork tender.
- Add curry powder and season with salt and pepper. Cook on high for a further 2 minutes.
- Reduce heat to low whilst you make up the egg mixture, occasionally giving the vegetables a mix.
- Egg Mixture
- In a large mixing bowl add eggs and whisk together.
- Pour in milk and whisk until well combined.
- Whisk through spring onion, chives and season with salt and pepper.
- Assemble
- Spoon vegetable mix into greased pan.
- Evenly pour over egg mixture
- Add cherry tomatoes to the top.
- Sprinkle over grated cheese,
- Remove from oven then serve whilst warm!
- Store leftovers in an airtight container, refrigerated, for 2-3 days.