Colorful vegetables blended with eggs, milk and olive oil bake low and slow into a sliceable dish. It can be served hot at the breakfast table or sliced and packed cold into a lunchbox.
Chop the zucchini, carrot, red pepper and spring onion, and sauté lightly in olive oil for 10 minutes.
Whisk the eggs, milk, salt and black pepper, then stir in the sautéed vegetables and chopped dill.
Pour the mixture into a greased baking dish and bake in an oven preheated to 160°C for 60 minutes until the centre sets.
Let it cool for 10 minutes after removing from the oven, then slice and serve.
Don't raise the oven temperature to shorten the time; the low, slow bake is what keeps the egg smooth. Let it cool for at least 10 minutes before slicing, or it will fall apart. Allergens: contains egg and dairy.
You can use whatever vegetables you have on hand; just lightly sauté watery ones like zucchini beforehand to reduce their liquid and keep the texture right.
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