2 medium potatoes peeled and sliced thinly
1 large zucchini
3 or 4 spring onions
3 rashers of true free-range, hormone-free bacon (leave this out for a vegetarian option)
¼ capsicum thinly sliced
1 clove of garlic
1 tablespoon of olive oil
1 cup fresh cream (a little more may be necessary to cover vegetable mixture)
5 organic free range eggs
½ cup of grated parmesan cheese
Handful of flat-leaf parsley chopped
Fry garlic, potatoes, onions and bacon in olive oil until softened, add zucchini and capsicum and continue to sauté for a few more minutes. Layer mixture in greased oven-proof dish, sprinkle with parsley and parmesan cheese. Beat eggs and cream together, season with salt and cracked pepper and pour over vegetable mixture. Bake in a moderate oven (180 degrees C) for 45 minutes or until golden on top and eggs have set. Serve with a garden salad and crusty bread.
Enjoy! Please share your reviews of this recipe and any other variations if you have a tried and true recipe below. We love hearing from you!
First published: April 2011