Ingredients: 6 free-range eggs, half a cup of milk (full-fat), 2 hands full of baby spinach, 1 diced carrot, 1 finely chopped yellow capsicum, 1 cup of diced pumpkin, a handful of chopped mushrooms, half a cup of chickpeas, 1 sliced onion, a tablespoon of Moroccan spice mix, 100 grams of feta cheese, 1/3 cup of grated cheese of choice. Butter for frying and greasing. Salt and pepper optional.
Steps: grease a tart tin with butter and set aside. In a decent frying pan, sauté the onion in butter on a low-medium heat. Once softened, add the pumpkin and carrot and continue to fry for five minutes. Stir occasionally with a wooden spoon. Add the chickpeas, capsicum, mushrooms and Moroccan spice. Add salt here if you want to as well. Continue cooking and stirring for another five minutes. Mix the baby spinach leaves through at the end and allow them to wilt slightly. Transfer the sautéed veggies into the tart tin. Combine eggs and milk with a pinch of salt and pour over top of the veggies. Crumble the feta over top and sprinkle grated cheese over that. Add a grind of salt and pepper over top. Bake on 180 degrees Celsius for about thirty minutes or until browning on top. Remove from the oven and cool slightly before slicing and serving. Enjoy!
By Franklee Healthy