I’ve made this recipe a couple of times now, but thought I’d share with you all. I originally found it on Taste.com.au and have made some amendments to make it FODMAPs friendly.
It’s so easy to make and fantastic when you have leftover salad.
Let me know what you think!
1/2 cup Zymil’s Lactose Free milk
Variety of vegetables – I recommend sundried tomatoes, corn, baby spinach, capsicum and celery. However, most leftover salad ingredients will work (minus lettuce!) You can also use frozen stir fry veggies.
Salt and pepper
1. Preheat oven to 180°C. Spray a 20cm (base measurement) square cake pan or quiche dish with oil. Line base and sides with non-stick baking paper, allowing the 2 long sides to overhang.
2. Heat oil in a large non-stick frying pan over medium-high heat. Simmer the vegetables for 3 minutes or until soft. Transfer to the prepared pan.
3. Whisk eggs and milk in a bowl until combined. Season with salt, pepper and Italian herbs. Pour over the vegetables. Bake for 25-30 minutes or until set and light golden.
4. Set aside for 10 minutes to cool slightly.