This is a very tasty and fast vegetarian snack for your kids. I ate it hot, Harry loved it cold (perfect for lunch boxes) and you can even use any leftovers as sandwich filler.

I love simple cooking.

Tip: Cut into squares, store in an airtight container in the fridge.

Ingredients

• 3 potatoes, peeled
• 2 tbsp extra virgin olive oil
• 1 brown onion, thinly sliced
• 1 garlic clove, crushed
• 1 red capsicum, thinly sliced
• 1 zucchini, grated
• 6 free range eggs
• ¼ cup milk
• 2 tbsp herbs (parsley/chives)
• 1 cup grated cheese

Method

Step 1

Preheat oven to 200°C -

Step 2

Bring a large pot of water to the boil. Add the potatoes, simmer for around 5 minutes or until tender but not falling apart. Drain, and when cool enough slice into approx. 1cm thick pieces. -

Step 3

Heat the oil in a fry pan over medium. Add the onion and capsicum, and cook for around 5 minutes. Add the zucchini and garlic and cook for a further few minutes. -

Step 4

Whisk the eggs and milk together, add the herbs. -

Step 5

Grease a square casserole dish or baking tray and layer the onion/capsicum mixture first, top with potato slices, then sprinkle over the cheese. Pour the egg mixture over the top. Bake in the oven for around 25 minutes, or until set. -