(Makes 4 Serves)
12 Large eggs
1 Large zucchini (about 300g)
5g Fresh chives
1 tbsp plain flour
3 tbsp full cream milk
100g reduced fat feta cheese
Salt & pepper
Grate zucchini using a box grater. Halve, slice and rinse the leek. Sweat zucchini & leek In a non-stick pan over medium heat with a pinch of salt for 10 minutes until soft.
Finely chop chives and cube feta cheese. Set aside.
Break the eggs into a large bowl and whisk until yolks and whites have combined.
Add flour and milk, whisk to combine.
Add a pinch of salt, pepper and chives to bowl and mix.
Spray a 20cm x 20cm baking dish with cooking spray. Add cooked vegetables to tray.
Pour egg mixture over vegetables and gently mix to combine.
Top with cubed feta cheese.
Bake in a 175C / 350F oven for 40 - 45 minutes until just set. Centre should be slightly wobbly to ensure it isn’t over cooked.
Remove from oven and cool for 10 minutes before slicing into 4 serves and serving.
Note - this can be made ahead and served cold or reheated
Nutritional Information Per Serve
3 Large Eggs - 215 Cals
75g Zucchini - 13 Cals
1/4 Leek - 10 Cals
1/4 Tbsp Flour - 8 Cals
3/4 Tbsp Milk - 7 Cals
25 Grams Reduced Fat Feta - 48 Cals
Total - 301 Calories / Serve