Low Fructose / Gluten Free
This is a really simple recipe that you can add almost any of your favourite low fructose veges too - or even shredded roast chicken for something different. Great served warm or cold as a healthy snack.
8 free range eggs
1 carrot, grated
1 zucchini grated
1 cup of chopped spinach (we used frozen chopped spinach from the freezer section of the supermarket, thawed)
1 cup of cubed roasted pumpkin
handful of chopped fresh parsley & basil
1/4 cup of goats cheese, crumbled into small pieces (we use Meredith Goats cheese, it's fabulous!)
1/2 cup grated tasty cheese
1/4 cup rice flour
Pre heat oven to 180 degrees
In a pan over medium heat, heat the olive oil and add the carrot, zucchini, herbs & sea salt & pepper to taste.
Cook until soft, approx. 2-3 minutes. Let cool.
In a large bowl, lightly whisk the 8 eggs then mix through the goats cheese, spinach, roasted pumpkin pieces, the carrot/zucchini/herbs mix and rice flour.
Grease an oven tray approx 20x20cm, pour in contents and sprinkle with tasty cheese.
Bake in oven for approx 20 min or until golden on top and firm to touch in the middle (almost a little springy).
Serve either warm or refrigerate for later.