4 Extra Large eggs
125 ml milk, cream or full fat yoghurt
20ml potato flour (or cornflour)
1ml ground black pepper
20ml Ina Paarman’s Italian Cheese Seasoning (or 20ml grated Parmesan Cheese and 2ml dried Oregano)
1 medium onion, chopped
1-2 cloves garlic (optional)
15ml canola oil or butter
Cheese component, I always add this
250ml grated cheese. I usually use a good quality mature cheddar; you can use half cheddar: blue cheese, or any other cheese of your choice
Optional: 125ml ricotta or chunky cottage cheese
Ring the changes by adding 400ml additional ingredients
The greens: I like mixture of blanched spinach, broccoli florets, sliced asparagus
Protein component -optional : 125-250ml chopped cooked ham, bacon, chicken, flaked fish or smoked salmon cut into strips; cooked prawns
Lightly oil or spray a round or rectangular baking dish. For the above quantities using only the cheese and vegetable filling I used a 22cm diameter dish.
Lightly whisk the eggs. You don’t want them foamy, but the yolk and white must be very well mixed.
Add the milk, seasoning and potato flour.
Lightly sauté the onions in the butter or oil. Lastly add the garlic (if you add it too early it may burn) and cook for about 30-60 seconds. Allow it to cool to room temperature.
To ensure and even spread of ingredients I spread the filling ingredients (cheese, onion, veggies or proteins) evenly over the base of the baking dish.
Pour the egg mixture over.
Bake at 180⁰C for 25 to 30minutes or until the centre in not wobbly when touched.
If necessary pop it under the grill for a minute or two to obtain a lovely golden brown top.
Serve hot or at room temperature.