Preparation time is 10minutes
Cook time is 35minutes
Total time is 45minutes
Serve is for 2 people
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Difficulty level: 3 out of 4
9 Ingredients
- 2 spring onions, sliced
- 1 cup frozen corn kernels, thawed
- 1 cup leftover roast potatoes, roughly chopped
- 1/2 cup pure cream
- 60grams spinach leaves
- 100grams feta, crumbled
- 2tablespoons semi-dried tomatoes, chopped
- 6 free range eggs
- 1/4 cup grated tasty cheese
Method
Step 1 of 3
Preheat oven to 190°C. Grease a 4-cup baking dish.
Step 2 of 3
Place potato in base of dish and top with spinach, corn, tomato and onion. Whisk eggs and cream together in a jug and season. Pour mixture over potato. Scatter over cheeses.
Step 3 of 3
Bake for 30-35 minutes or until golden and just firm to touch. Cut into wedges and serve warm or at room temperature with a salad.
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