Serves 8

Ingredients

1 tbsp extra virgin olive oil

1 onion, finely diced

1 clove garlic, finely diced

2 tbsp sun dried tomatoes, finely diced

6 mushrooms, sliced

6 olives, finely sliced

¾ cup wholemeal SR flour

2 cups grated cheese

¼ cup fresh spinach, chopped

¼ cup fresh parsley, chopped

2 tbsp fresh chives, chopped

1 tbsp fresh oregano, chopped

6 eggs, lightly beaten

Pinch salt and freshly cracked black pepper

¾ cup milk

¼ cup parmesan, grated

Method

1. Preheat oven to 165°C fan forced.

2. Heat oil in a large fry pan, add onion and sauté over medium heat until translucent. Add the sun dried tomatoes and mushrooms and cook, while stirring, until the mushrooms soften and the moisture is reduced. Season with salt and pepper and allow to cool.

3. In a large bowl add the flour, grated cheese, olives, spinach, herbs and onion mix. Stir together, then stir in the eggs and milk. Season with cracked pepper.

4. Pour into a large ovenproof dish and sprinkle with parmesan.

5. Bake for 45 minutes or until golden brown. Serve with a fresh green salad.

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