10 large eggs

1 cup milk

1 cup cheddar cheese

1 cup chopped frozen spinach (drained)

1 medium zucchini (chopped)

1 medium white onion (chopped)

2 tbsp canola oil

1/2 tsp salt

1/2 tsp ground pepper

1/2 cup halved cherry tomatoes


Step 1

In a large frying pan, heat 2 tbsp of canola oil and sautée onion and zucchini until onion is clear (approx. 5 min). Add drained chopped spinach. Sautée until excess moisture has evaporated.

Step 2

Place the sautéed vegetables in a greased 10×13 (or large) glass baking dish. Layer one cup of grated cheddar cheese on top of sautéed vegetables. Place halved cherry tomatoes on top of cheese.

Step 3

In a large bowl, whisk together eggs, milk, salt and pepper, and pour over layered vegetables and cheese.

Step 4

Bake at 350 for approximately 45 minutes. (Ovens will vary). Use the toothpick trick to check for when the eggs are cooked. Insert the toothpick into the centre and it should come out clean.

Let set for ten minutes before cutting and serving. Cut into squares and serve. Great with a fruit salad or tossed salad for a quick brunch.