Rec cred: Ruhana EbrahimPic cred: @mama_taught_me_well
Ingredients:8 extra large eggs½ milk/ cream1 tablespoon oil1 punnet button mushrooms (sliced)1 teaspoon salt1 teaspoon lemon pepper1 teaspoon dhana jeeroo powder1 teaspoon ground green chillies½ teaspoon garlic paste½ teaspoon dried mixed herbs1 onion (sliced)1 packet vine tomatoes (reserve 4, chop up remainder)1 packet baby spinach1 block Woolies feta cheese (crumbled)Fresh basil leaves
Method:1. Beat eggs and milk together. Leave aside.2. Preheat oven to 200degC.3. Grease an oven proof casserole dish/skillet.4. In a pan heat oil, add onion and cook till translucent. 5. Then mix in garlic, chillies, spices and then add mushrooms and tomatoes. 6. Saute till mushroom is just tender, then add in spinach and cook till spinach is wilted. 7. Mix veg into beaten eggs and then mix in ¾ of crumbled feta.8. Pour into casserole dish/skillet and place in oven till ¾ way cooked, approx 20min. 9. Place on reserved tomatoes on vine and cook till done, approx another 10min.10. Crumble on remainder feta and garnish with fresh basil. Serve hot.
Note: I added a little grated cheddar cheese to the center, then placed vine tomatoes on it.