1 Frying pan
1 Baking dish
Oven or grill
- 3 potatoes peeled & boiled until tender, drain
- 5 eggs
- 1/2 cup 125ml cream
- 1 brown onion sliced
- 80 ml extra virgin olive oil
- 2 zucchini washed & thinly sliced
- 1 tbs sea salt
- 1 tbs chilli flakes
- 1 tbs chopped oregano or flat leaf parsley
- 1 tbs chopped thyme
- 50 g goat’s cheese
- 100 g mozzarella or boconcinni torn or sliced
- Large handful of grated or sliced mozzarella
To serve: Steamed vegetables or a green salad
Preheat the oven to 180°C. Roughly chop the potatoes into chunks. Whisk eggs and cream together.
Pan-fry the onion slices in 2 tbs oil over low heat until soft & aromatic
In a baking dish (about 35cm x 25cm) or a stovetop casserole, toss the potato chunks with the remaining oil, the zucchini, onion (with its oil), salt, chilli flakes, oregano and thyme.
Pour the egg and cream mixture over the top. Scatter with crumbled goat’s cheese and torn or sliced mozzarella.
Bake for 30 minutes. Best served warm .
Calories: 313kcal | Carbohydrates: 19g | Protein: 10g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 1043mg | Potassium: 580mg | Fiber: 3g | Sugar: 3g | Vitamin A: 965IU | Vitamin C: 27mg | Calcium: 135mg | Iron: 2mg