2 cups grated kumara, squeezed to remove excess liquid
1½ cups grated zucchini, tightly squeezed of liquid
½ cup peas
1 cup finely grated parmesan (could also use cheddar cheese)
10 free range eggs, lightly beaten
1 garlic clove, diced finely
handful fresh basil, chopped roughly
3 tablespoons almond meal or tapioca flour (could also use all-purpose GF flour)
2 large handfuls kale, spinach or silverbeet, cut into ribbons
1½ cups cherry tomatoes, halved
sea salt and cracked black pepper
Preheat oven to 200˚C.
Combine all ingredients except kale and tomatoes. Mix until completely combined. Season generously with sea salt and cracked black pepper.
Lightly crush the kale in your hands to soften. Mix into the egg mixture.
Pour into a well-greased or lined oven tray. Use your hands to press the greens under the surface and even out the surface of the mixture. Scatter the halved cherry tomatoes across the top facing up.
Bake for roughly 45 minutes until golden and lightly firm. Leave to sit for 20 minutes for serving.
Enjoy with a salad and some sliced avocado.
Leftovers will keep in the fridge for two days.