750g gold kumara, peeled and cut into 1cm slices
2 red onions
2 tbsp oil
2 cloved garlic
1/2 cup sun-dried tomatoes, drained and chopped
1/4 cup finely chopped chives
2 cups broccoli heads, blanched
8 eggs
250ml cream
2tsp dijon mustard
150g grated cheese
salt and freshly ground black pepper to tastePeel and cut kumara into 1-2cm slices. Boil in salted water until only just tender. Drain.
Saute chopped onion in an oven-proof frying pan until soft. Add crushed garlic and cook another 1 minute. Toss through the kumara, sun-dried tomatoes, chives and broccoli.
Lightly beat together the egg, cream, mustard, cheese and salt and pepper. Pour over the vegetables. Cook on the stove-top over a moderate-low heat for 3-4 minutes. Transfer to oven and cook a further 20-30 minutes at 180°C until golden. Slice and serve with a salad.
Serves 4-6.
2 red onions
2 tbsp oil
2 cloved garlic
1/2 cup sun-dried tomatoes, drained and chopped
1/4 cup finely chopped chives
2 cups broccoli heads, blanched
8 eggs
250ml cream
2tsp dijon mustard
150g grated cheese
salt and freshly ground black pepper to tastePeel and cut kumara into 1-2cm slices. Boil in salted water until only just tender. Drain.
Saute chopped onion in an oven-proof frying pan until soft. Add crushed garlic and cook another 1 minute. Toss through the kumara, sun-dried tomatoes, chives and broccoli.
Lightly beat together the egg, cream, mustard, cheese and salt and pepper. Pour over the vegetables. Cook on the stove-top over a moderate-low heat for 3-4 minutes. Transfer to oven and cook a further 20-30 minutes at 180°C until golden. Slice and serve with a salad.
Serves 4-6.
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