Prep Time

15 mins

Cook Time

30 mins

Ingredients

  • 2 zucchinis sliced lengthways, fried
  • 8 large Happy Chicken Eggs
  • 1/3 cup full cream milk
  • 100g romano cheese, grated
  • 500g full cream ricotta cheese
  • 1 tbsp thyme leaves, chopped
  • 1 tbsp flat leaf parsley, chopped
  • 250g baby truss tomatoes, halved
  • 1/4 cup lightly browned pine nuts
  • Extra-virgin olive oil
  • Salt and pepper

Method

Preheat oven at 180oC, and line rectangular oven tray with baking paper.

Fry the zucchini slices in oil.

Lightly fry the tomato halves in oil.

Lightly fry the tomato halves in oil.

Combine the Happy Chicken Eggs, milk, romano cheese, ricotta, tomato, pine nuts, and herbs. Pour mixture into the lined tray. Top with zucchini slices arranged as per preference.

Season to taste.

Bake for approximately 30 minutes. Edges should be golden brown. When a sharp knife is inserted in the centre, raw eggs should not run.

Serve with a side salad.

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