This quick and easy healthy meal was made from fennel, onions, leeks and cavolo Nero grown in our community garden.
Serves 6
Ingredients
- 2tbs olive oil
- 2 small fennel bulbs, finely sliced
- 2 onions, finely sliced
- 2 small leeks, finely sliced
- 2 or 3 cavolo Nero leaves, finely sliced
- 3tbs flour
- 1tsp baking soda
- 4 eggs, beaten (in a medium size bowl)
- Salt & pepper, to taste
Method
- Preheat the oven to 150˚C Fan/Gas Mark 2
- Pour the oil into a 23cm ovenproof skillet pan and heat for 1 to 2mins. Add all the veg and stir-fry until soft.
- Pour the veg mixture into the bowl containing the beaten eggs, and mix. Then gently stir in the flour and baking soda. Season.
- Return the egg mixture to the pan, place in the oven and bake until turning golden at the edge, 30min approximately.
- Serve warm with fresh salad or coleslaw.
Tips
- A little feta added at Step 3 will make it even more delicious.
- Will keep in the fridge and will still be tasty in a day or two.