Have some cheese? If so- you can get absolutely everything else for this fantastic mid-week meal from your Minifarms bag! A few of our free range eggs, gorgeous local sourdough, some of our Chef's Choice flour of choice, loads of spring veggies, and our very own Beerenberg Garlic Sauce... feeling feisty... make your own garlic sauce!
Sauté the onions. Mix it all together. Bake it. Done.
Katy, our fabulous Pod Leader from Killarney Heights submitted this beauty! Enjoy!
What you need
1/3 C olive oil divided
1 large onion finely chopped
1 clove crushed garlic
5 eggs
salt and freshly ground pepper
1 cup self raising flour of choice
3 medium zucchinis coarsely grated (or equivalent amount of mixed spring veggies such as asparagus, capsicum, shredded carrot, green beans, etc)
1 cup grated cheese
Feeling meaty? Add some bacon or shredded chicken.
To finish the sandwich:
4 -ish slices sourdough (toasted or not- up to you!)
4 -ish lettuce leaves or other crunchy fresh leafy green
A bit of raw shredded beetroot to garnish
Drizzle of Beerenberg Garlic sauce or dollop of Toum
Freshly grated Chef's Choice Salt and Black Pepper.
Method
Oil a cake pan with 1 TBSP of olive oil (or more if needed).
Sauté up the onions with olive oil for a few minutes until softned. Add the garlic, capsicum and grated carrot if using. Sauté for 2 more minutes until the veggies are only lightly softend.
Mix the eggs, flour, spring veggies** and onion mixture in a seperate bowl. Salt and Pepper to taste. Gently fold in the cheese.
Pour the mixture into your oiled cake pan and bake at 180C for 15-20 minutes or until cooked through (this may vary based on the size of your pan).
Optional
** if you find your zucchini's are very moist- you can generously sprinkle with salt once grated. Place them in a strainer and let sit for 10 minutes. Squeeze the additional water out with your hands. Add directly to the egg mixture.