Ingredients

Method

• 4 baby marrows, sliced
• 1 T olive oil
• Sea salt, to taste
• 100 g frozen peas
• 50 g kale, shredded
• 220 g ricotta, torn
• 6 free-range eggs, beaten
• 1⁄4 cup cream
• Toast, for serving
• Spring onions, to garnish

Method

Ingredients

Preheat the oven to 180°C. Pan-fry the sliced baby marrows in olive oil and sea salt to taste in a cast-iron skillet.

Remove from the heat and add the frozen peas, shredded kale and torn ricotta. Beat the free-range eggs with cream, season and pour into the pan.

Bake for 20 minutes until the eggs are set. Serve with toast, topped with sliced spring onions.

Cook's note: Serve this bake straight from the oven – it not only looks great on the table, but it’ll save on washing up, too.

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