Baked omelette

   Ingredients


    2 spring onions
    1 can (420g) cannellini beans, drained, rinsed
    3 cups frozen vegetables (corn, cauliflower, peas, broccoli, carrots or a mix of the above), thawed, drained
    8 large eggs 
   200ml trim milk

Instructions

Step 1 Preheat oven to 180°C. Line a shallow, square or round oven dish (about 20cm in diameter) with baking paper. Wash and chop spring onions. Spread spring onions, beans and vegetables onto the paper in prepared baking dish.

Step 2 Break eggs into a large bowl. Beat with a fork until egg whites and yolks combine. Add milk and stir.

Step 3 Pour egg mixture over vegetables in baking dish. Bake for 40 minutes until set and golden brown on top.