INGREDIENTS:

  • 8 Eggs
  • 2 Cups of any kind of milk/milk alternative
  • ½ cup Gluten Free Flour
  • Pinch of Himalayan Rock Salt
  • Pepper to taste
  • 1 ½ cups Kapai Puku Naked Blend
  • Vegetables of your choice (we used steamed kale & sweet potato, onions & mushrooms, fresh herbs and red capsicum)

METHOD:

  1. Pour into coconut oiled baking dish. Top with fresh tomato.
  2. Optional: Sprinkle crumbed feta over but it’s fine without.
  3. Oven 180 degrees C for 1 hour.
  4. Keeps 5 days in the fridge. Great hot or cold, goes well with homemade tomato pasta sauce.
Advertisements