1 red onion
1 sweet potato
4-5 button mushrooms
¾ cup milk
2 handfuls spinach
Salt and pepper
¼ cup ricotta
Handful of parmesan
Feta to place over the top
Extra virgin olive oil
Step 1: Preheat oven to 180 degrees Celcius, fan forced. Roughly chop all vegetables. Drizzle with extra virgin olive oil, place on roasting tray and cook for 40-50 minutes (turning once at the halfway point).
Step 2: Once vegetables are cooked through, set aside to cook and prepare the egg mixture.
Beat eggs and milk together. Add parmesan, salt and pepper and combine.
Step 3: Place cooled vegetables on the bottom of a greased baking dish along with spinach.
Pour the egg mixture over the top.
Crumble feta and ricotta over mixture and cook in oven for 35-45 minutes (checking regularly to see if browning too quickly) or until cooked through.
Serve with a yummy salad and perhaps a nice piece of buttered sourdough.
Note: You can use whatever veggies and varieties of cheese you like in this recipe, I use whatever’s in my fridge and pantry at the time.