7- 8 large free range eggs
2 Tsp extra virgin olive oil
3 cauliflower florets
3-4 broccoli florets depending on size
1 large carrot grated
2 courgettes, coarsely grated
1 -2 courgettes, sliced lengthways thinly
1 or 2 yellow kumara, thinly sliced (show picture)
pumpkin thinly sliced (show picture)
1 small bunch spinach leaves
2 spring onions – finely sliced
1 Ts basil, finely chopped
1 Ts parsley, finely chopped
4 curly kale leaves (young small ones) chopped finely
feta – optional
Brush kumara and pumpkin lightly with oil about 1tbsp, place on baking paper on baking tray and roast until almost cooked through.
In food processor pulse the cauliflower then the broccoli separately until they resemble rice.
Wash and drain Spinach.
Cut 1 or 2 courgettes lengthways in thin slices, set aside.
In a large fry pan heat 1tbsp oil heat gently then add the spring onions sweat off for about 2-3 minutes then add the cauliflower allow that to soften off then at broccoli, carrots and courgettes just for a few minutes. Season with a little cracked pepper and pink salt.
Now, time to put it together !
Line baking dish with backing paper and arrange the kumara first in a layer on the base of the dish, then the pumpkin. Next the spinach and kale mixed together with the parsley. Optional – you may like to sprinkle some crumbled feta over the mix here.
Then add the cauliflower, broccoli and courgettes. Top with the finely sliced basil.
Finish with a layer of courgettes making sure they completely cover the filling.
Whisk eggs until bubbly and well mixed season a little and pour over the vegetables, you may need to get in there with your hands and push down so the eggs get all through the mix.
Bake in moderate oven until cooked through – approx 20-30 minutes
To serve, drizzle with some extra virgin olive oil and sprinkle with toasted pumpkin seeds.
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