Monday, June 14, 2010

Garden Brunch Bake

I baked this yesterday for an informal BBQ lunch with friends and it went very well with both adults and kids!

From Food Box
1 cup leek, diced
6 cups fresh Kale and English Spinach, chopped
2 cups fresh Broccoli, finely chopped (I used hand food processor for this)
1 teaspoon/clove of garlic
1 whole tomato, diced (I used hand food processor for this)

From pantry
2 teaspoons of oil
5 whole eggs
1/2 cup whole wheat flour (I used plain flour here as I've ran out of wholewheat flour)
1/4 teaspoon salt
1 dash pepper

From fridge
2 tablespoons Parmesan cheese, grated

To create
Have the oven preheated to 180 degrees or 160 degrees for fan-forced, and get the serving pan/tray lined with baking paper and spray all over with cooking oil.

Heat the oil in large frying pan over medium heat, add leeks and cook until translucent. Then add the chopped green vegies and put in some water if it looks dry. Cook for 3-4 minutes (it can be covered or just keep stirring like I did) until vegies are bright green and limpy enough. Add garlic and stir through then remove from heat.

In a large mixing bowl, beat 5 eggs then whisk in flour, salt and pepper. Stir in tomato and cooked vegies.
Pour the mixture into the prepared pan. Sprinkle with grated parmesan cheese and bake for thirty minutes, or until the centre is set. Remove from oven and serve warm or at room temperature.


I got this recipe from:  Garden Brunch Bake - Tasty Kitchen

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