A flavour-packed breakfast full of healthy vegetables set in a cheesy egg custard.
- Serves: 4-6 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 30 mins
splash of olive oil
2 small sweet peppers, diced
small punnet mixed baby tomatoes, sliced
1 x 80 g pack pitted Kalamata olives
1 tsp (5 ml) dried origanum
½ tsp (2,5 ml) salt
½ tsp (2,5 ml) pepper
big handful fresh baby spinach, washed
4-5 basil leaves, cut chiffonade
12 large Nulaid Free Range Eggs
1 C (250 ml) cream
100 g cheddar cheese, grated
100 g feta cheese, crumbled
4 chives, finely sliced
sourdough, sliced and toasted
Preheat the oven to 180 °C.
Heat a generous splash of olive oil in a large ovenproof cast iron pan or oven-safe frying pan.
Add the sliced leek and fry for 3-4 minutes until softened over medium heat. Add the sweet peppers, baby tomatoes, olives, origanum, salt and pepper. Stir fry for a minute, then add the baby spinach and basil and allow to wilt.
In a large bowl, whisk the eggs and the cream. Add the grated cheddar cheese and season with a little salt. Pour the egg mixture into the pan and sprinkle over about half of the crumbled feta. Cook for 6-7 minutes, until the sides are just set.
Carefully lift and place the pan onto the middle rack in the oven and bake for 15 minutes, or until the middle is set. Remove from the oven and allow to cool for 5 minutes.
Garnish with chopped chives and a sprig of basil, then slice and serve while warm, with slices of toasted sourdough.