• Caroline Murphy

A quick and easy lunch option - gluten free and light !

Recipe : Serves 4


Ingredients:

500 ml milk

6 eggs

1 /2 each of red , yellow and green pepper diced

1 sliced courgette

1 sliced white onion

6 rashers

1 potato peeled and thinly sliced

100g grated cheddar


Method:

  1. Preheat your oven to 175 degrees and grease an 8 inch ceramic dish

  2. Start by heating some oil in a frying pan and over a low heat fry off your onions, veg and rashers.

  3. Next,beat your eggs and milk together and season.

  4. Then start layering your ingredients into the dish starting with the beaten egg followed by the veg , potatoes and cheddar cheese.

  5. Continue to layer up and finish with a layer of cheddar cheese.

  6. Pop into your preheated oven for 25minutes until the egg is fully cooked through and the cheese is nicely melted.

  7. Leave to rest for 5 minutes out of the oven and serve with some side salad.

  8. * Ingredients can be subsituted with whatever you have in the fridge or that take your fancy*






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