Prep Time: 10 mins
Cooking Time: 30 mins
- 6 eggs
- ¼ cup milk or cream
- salt and pepper
- 4 spring onions, finely sliced
- 1 carrot, grated
- 1 zucchini, grated
- 1 red capsicum, diced
- 310g corn kernels, drained
- ½ cup cheddar cheese, grated
- 1 cup cooked rice
Preheat oven to 200°C. Grease a 20cm × 20cm baking dish.
Lightly whisk eggs, milk, salt and pepper in a large bowl.
Add vegetables, cheese and rice to egg mixture and pour into baking dish.
Cook in oven for 30 minutes.
To check if it is ready, give it a wobble or touch the top in the centre of the dish. If not set, give it another 5 minutes and check again.
Allow to rest for 10 minutes before cutting.
* * *
To add a twist, throw in a handful of chopped gluten free ham or cooked bacon.
With so many of our Peninsula families affected by gluten intolerance and coeliac disease, we have decided to focus on recipes which can be enjoyed by GF and non-GF alike.
Jodie Blight has developed an amazing new App which enables you to scan the recipe from Peninsula Kids Magazine to create a shopping list on your phone. All in the name of making dinner time easier.
Endorsed by Coeliac Australia so you have peace of mind that every recipe is 100% gluten free.
Download the recipeezi Gluten Free App from the App Stores (it’s FREE), use the App to scan the recipe QR code and voila, your shopping list awaits!