Ingredients
10 free-range eggs
125g double cream
Sea-salt flakes and freshly ground white pepper, to season
½ cup finely grated pecorino cheese
1 cup chopped steamed pumpkin, at room temperature
100g feta, crumbled
200g frozen spinach, thawed, squeezed of excess liquid
200g fresh mozzarella, drained and sliced
Chopped dill, chopped flat-leaf parsley and salad leaves, to serve
Method
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Preheat oven to 160°C fan-forced (180°C conventional). Combine eggs and cream in a bowl, season, then whisk until completely smooth. Heat a 1 litre flameproof pan on low and pour in egg mixture. Cook, stirring constantly with a flat-bottomed wooden spoon or spatula, until egg just starts to thicken.
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Fold in pecorino, pumpkin, feta and spinach, then continue cooking for 2 minutes. Transfer to oven and bake for 5 minutes or until almost firm to touch. Arrange mozzarella slices on top, then bake for a further 2 minutes.
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Cool slightly, cut into wedges and serve with herbs and salad leaves.
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