1. Heat a non-stick frypan, add zucchini, carrot, peas, corn, garlic and water and cook until just softened. Cool slightly. 2. Combine the cooked vegetables with spring onions, cheddar, feta, eggs, milk, herbs and flour. 3. Spoon the mixture into a lined 28cm x 18cm slab pan. Stud the cherry tomatoes onto mixture decoratively and bake at 180°C for 35 minutes or until golden and cooked. 4. Rest for 10-15 minutes before sprinkling with basil, slicing into small squares and serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
