Time30 minutes
Makes4
Heat180°C / 350°F
Method
- 1
Heat the oven to 180°C / 350°F.
- 2
Use an oven-safe pan to cook raw vegetables until their excess moisture has gone.
- 3
Beat eggs with milk, seasoning and half the cheese; pour into the pan.
- 4
Scatter over remaining cheese and bake 15–22 minutes until the centre is just set.
What to look for
Use the cues, not only the clock.
The centre should no longer ripple as liquid when the pan moves.
A knife inserted near the centre should emerge without raw egg.
If it goes wrong
Watery base: cook vegetables more thoroughly first.
Rubbery texture: remove earlier and allow carry-over heat to finish the centre.