This is a filling dish full of vegetables and protein. It doesn’t take long to make, cooks in one pot and keeps well in fridge. It’s also a great dish to take to a picnic.
1tbs grapeseed oil
1 corn cob (cut off kernels)
4 sundried tomatoes
1 brown onion
100g baby spinach
Half a cup frozen peas
salt and pepper
Preheat oven to 200C.
Dice all vegetables. Heat the oil in an ovenproof dish. Add onion and sauté until it’s soft. Add mushrooms, tomatoes, zucchini, peas and corn and cook on low heat till all soft. Season with salt and pepper and stir well. Add spinach. Cover and turn heat off. Let sit until spinach is wilted.
In the meantime beat the eggs in a bowl and add ricotta. Stir until well combined.Add Parmesan and stir through.
Pour egg mixture over vegetables evenly. Put into oven and bake for about 30min (until the top starts getting golden brown).