Serves: 8 | Prep time: 15 minutes
Cook time: 30–35 minutes
Ingredients
4 eggs
3 spring onions, sliced
½ cup grated carrot
½ cup grated zucchini
310 g can corn kernels, drained and rinsed
3 button mushrooms, diced
¾ cup grated reduced-fat cheddar cheese, divided
½ cup self-raising flour
½ cup wholemeal self-raising flour
2 medium tomatoes, sliced, or 8 cherry tomatoes, halved
Method
Preheat oven to 180°C. Line a slice pan with baking paper.
Beat the eggs in a large bowl. Stir in the spring onions, carrot, zucchini, corn, mushrooms and ½ cup of the cheese.
Add both flours and fold through until just combined.
Spread the mixture evenly into the prepared pan. Sprinkle with the remaining cheese and top with the sliced or halved tomatoes.
Bake for 30–35 minutes, or until lightly browned and cooked through.
Allow to cool slightly before slicing.
