Ingredients

• 2 tsp olive oil
• 1 brown onion, finely chopped
  
• 2 garlic cloves, crushed
  
• 2 carrots, trimmed, coarsely grated
  
• 150g chopped kale
  
• 8 eggs
  
• 85g (1/3 cup) reduced-fat ricotta cheese
  
• 3 zucchini, finely grated, squeezed of excess moisture
  
• 2 tbsp chopped fresh continental parsley
  
• 150g (1 cup) cooked quinoa
  
• 200g grape tomatoes, halved
  

Method

Step 1

Preheat oven to 180/160C fan-forced. Lightly spray a 20 x 30cm baking pan with oil and line the base with baking paper, allowing the 2 long sides to overhang.

Step 2

Heat the oil in a large non-stick frying pan over medium heat. Add the onion and cook, stirring often, for 3-4 minutes or until softened. Add the garlic and carrot and cook, stirring, for 1 minute or until garlic is aromatic. Add the kale and cook, stirring, for 3 minutes or until wilted. Season and set aside for 5 minutes to cool slightly.

Step 3

Whisk the eggs and ricotta together in a large bowl. Add the cooled vegetables, zucchini, parsley and quinoa. Season. Spoon the mixture into the prepared pan. Top with tomatoes, cut side up. Bake for 25-30 minutes or until golden and puffed and firm to the touch. Set aside for 10 minutes, to cool, before cutting into 6 slices.