Preheat oven to 180 degrees celcius. Spray a 20cm (base measurement) square cake pan with oil. Line base and sides with non-stick baking paper, allowing the 2 long sides to overhang.
Heat oil in a large non-stick frying pan over medium-high heat. Stir-fry the vegetables for 3 minutes or until soft. Transfer to the prepared pan.
Use a balloon whisk to whisk eggs and milk in a bowl until combined. Season with salt and pepper. Pour over the vegetables. Bake for 35 minutes or until set and light golden.
Set aside for 10 minutes to cool slightly. Serve with salad leaves.
The first time we tried this recipe, Jules followed everything to this recipe, and although we found this nice, we felt as though it could be spiced up a bit. So the next time we made it - while cooking the vegetables we put some garlic and chilli flakes in. We also added an onion, mushroons and bacon pieces to the frying pan. By adding these extras we used 9 eggs instead of 6 and 190ml of milk instead of 125. We put it in the oven for 50 minutes or until it is set.
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