Ingredients
- 1 tablespoon olive oil
- 1 large red onion, finely chopped
- 1 garlic clove, crushed
- 2 large red capsicums, halved, seeded, thinly sliced lengthways
- 2 large zucchinis, grated
- 150 g trimmed kale, chopped
- 12 eggs
- ¼ cup reduced fat milk
- ¼ cup parsley, finely chopped
- 40 g reduced fat feta, crumbled
Method
Step 1
Preheat oven to 160 °C. Line a 6 cm-deep x 22 cm x 32 cm rectangular baking dish with baking paper and spray with olive oil.
Step 2
Heat olive oil in a large, deep frying pan over medium heat.
Step 3
Stir-fry onion and garlic for 4-5 minutes or until softened.
Step 4
Add capsicum and zucchini, cook, stirring for 2 minutes. Add the kale and cook, stirring for 1-2 minutes, or until wilted. Set aside to cool.
Step 5
Whisk eggs, milk and parsley in a large bowl.
Step 6
Scatter the vegetables in the baking tray, and then pour egg mixture over the vegetables. Sprinkle the crumbled fetta evenly.
Step 7
Bake for 30-35 minutes or until golden and set. Cut into 5 slices.
