|1.00||onion — large, chopped|
|4.00||garlic — cloves, crushed|
|3.00||eggs — large, slighly beaten|
|125.00 ml||flour — self-raising|
|250.00 ml||spinach — mushrooms or asparagus|
|250.00 ml||cheddar cheese — grated|
|20.00 ml||fresh parsley — chopped|
|2.00||tomatoes — peeled|
1. Heat butter in a saucepan. Add onion and garlic, sauté until tender, then cool.
2. Stir in the eggs and milk and beat with fork until mixed.
3. Add a little of this mixture to the flour and stir until smooth. Stir in the remaining egg mixture. Stir in the vegetables.
4. Pour into a greased ovenproof dish and bake in a preheated 200 ºC oven for 20 to 30 minutes, or until lightly browned and firm. Serve hot or cold with a salad.