Serves 2 · About 35 minutes. Original editorial recipe; not kitchen-tested or nutritionally analysed.
Ingredients
- 4 eggs
- 150 g mushrooms, sliced
- Half a teaspoon dried thyme
- 1 tablespoon olive oil
- 2 tablespoons milk
- Black pepper
Method
- Heat oven to 190°C conventional or 170°C fan. Lightly oil a small ovenproof baking dish.
- Cook the vegetable in the remaining oil in a frying pan until tender, usually 5–8 minutes; spinach needs only 2–3 minutes. Let excess liquid evaporate.
- Beat eggs with milk, herbs and black pepper. Add the cooked vegetable and pour into the dish.
- Bake for approximately 18–25 minutes until the centre is fully set with no liquid egg. Time varies with dish depth. Rest for 3 minutes before slicing.
Kitchen notes
Contains eggs and milk. Use an ovenproof dish; a deeper dish takes longer. Do not serve with a runny centre.
Check ingredient labels for allergens and choose ingredients suitable for your needs. Wash fresh produce before preparation. Cooking times are approximate; use the texture cues in the method.