½ cup cream
1 cup grated cheddar cheese
1 ½ cups pumpkin
2 medium potatoes
1 small sweet potato
¾ cup corn kernels
¾ cup baby spinach leaves
1 medium brown onion
1 tablespoon olive oil
1 tablespoon butter
Preheat oven to 160°C.
Finely dice onion and sauté in 1 tablespoon oil until tender. Peel and cut pumpkin and sweet potato into 2 cm cubes and potato into 1 cm cubes. Boil or steam until just tender in lightly salted water. Cook corn kernels until tender. Strain and cool slightly. Roughly chop spinach leaves.
Grease a glass pie dish with softened butter. Layer potato mix in dish, top with sautéed onion, chopped spinach and grated cheese. Whisk together eggs and cream.
Pour half of the egg mixture into dish. Gently move filling around with a fork to make sure egg spreads evenly to base. Top with remaining egg mixture.
Bake 30-40 minutes until golden and set in the middle.
Remove from oven and stand 10 minutes before cutting. Serve slices hot.
Grease non-stick muffin pans. Combine cooked vegetables, onion, spinach and grated cheese in a mixing bowl. Spoon vegetable mixture into muffin holes and fill with egg mixture until ¾ full. Bake for 15-20 minutes or until golden. Remove from oven and stand in pans for 5 minutes.
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