‘Food is the ingredient that binds us together’
This dish was requested by Mr B. It is something his mum makes in all different forms, changing the vegetable dependent on the season. His favourite is the squash blossom version, which they make a lot as they produce them in their garden. The asparagus and artichoke ones come next. It’s an easy dish, one pot and a slow bake. It is made like a cake in a round bottomed pan, flipped over and placed in the middle of the table for sharing. Simple, healthy fare. It can also be made quickly, so if you only know that your son is coming over for an extra visit, when he calls you on his way, you can make it in a jiffy.
I have also made a vegan version using mung beans, like ‘Just Egg’ so you can substitute that mixture in here if you’d prefer.
Ingredients
Serving: 6
- 1 zucchini, grated
- 3 garlic cloves, crushed
- 2 tbsp. ghee/olive oil
- 1 tsp. soma salt
- 9 eggs
- ¼ cup oat milk
- ½ tsp. ground pepper
- 1 cup GF breadcrumbs
- ½ cup pecorino, grated
Method
- Preheat the oven to 300F
- Squeeze as much water out of the zucchini as possible, using a kitchen towel or paper towel
- Mix the eggs, milk, salt, pepper, breadcrumbs and cheese
- Season with salt, pepper and any other seasonings you like
- Melt the oil/ghee, add the garlic and gently fry for 10 seconds, then add the zucchini and sauté for 30-45 seconds, till the remaining moisture has gone
- Add the egg mixture and mix, let cook for 2-3 minutes to set and then place in the oven for 30 minutes or until set (toothpick in the middle that comes out clean)
- Let cool before serving
