Ingredients
| 500gm |
organic carrots |
| 500gm |
zucchini (courgettes)
|
| 1 |
medium onion |
| 15 ml |
Equal Exchange Fair Trade Palestinian olive oil |
| 2 |
medium eggs |
| 200ml |
single cream |
| 50g |
grated cheese |
| 15ml |
fresh chopped parsley |
| 2.5 ml |
FAIRTRADE ground nutmegs |
|
salt and FAIRTRADE ground black pepper |
| 15ml |
sesame seeds |
| FAIRTRADE |
Sources
Spices
Olive Oil
|
|
Method
Peel and chop the onion.
Peel and grate the carrots.
Top and tail and grate the zucchini.
Heat the oil and pre-fry the carrots, zucchini and onion for 3 minutes, remove from the heat.
Beat together the eggs, cream, cheese, parsley, nutmeg salt and pepper.
Add the mixture to the vegetables and stir well.
Transfer to a lightly oiled dish and sprinkle over the sesame seeds.
Bake for 20 minutes at Gas Mark 4.
The mixture should be firm to the touch and pale golden brown on top.
To serve
Serve hot
|
