This recipe first appeared in Woman’s Day.
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Ingredients
Method
1.Drain vegetables from oil, reserving 2 tablespoons. Pour oil into a 22cm oven-proof frying pan and heat on medium. Add marinated vegetables and cook, stirring, for 1 minute to warm through.
2.Preheat grill on high. In a bowl, whisk eggs and cream together, then season. Pour into frying pan, swirling to coat. Cook for 3-4 minutes.
3.Transfer to grill, then cook for 2-3 minutes until puffed, golden and cooked through.
4.Serve topped with feta, walnuts and basil leaves. Accompany with char-grilled sourdough and lemon wedges.
Note
- If preferred, bake in a moderate oven, 180ºC, for 20-25 minutes.