Serves 4 - 6
• 2 tbsp butter
• ½ half-tsp olive oil
• 1 red onion, chopped
• 2 cloves garlic, minced
• 1 sweet red or orange capsicum, chopped
• 150g brown mushrooms, chopped
• 12 kalamata olives, rinsed and chopped
• 3 sun-dried tomatoes, chopped
• 1 tsp sea salt
• 1 tsp black pepper
• ½ tsp each dried oregano, basil and thyme
• 400g baby spinach, washed and drained
• 10 SPCA Blue Tick eggs, beaten
• 150ml milk
• 200g goat's feta, crumbled
• 75g grated gruyere
Preheat the oven to 180ºC. Grease a 20cm x 28cm baking dish.
1. In a large frying pan, melt the butter and olive oil, then add the onion, garlic and capsicum, sauteing for a couple of minutes.
2. Add the mushrooms, olives and sun-dried tomatoes along with the salt, pepper and herbs, and continue sauteing for a couple more minutes.