I have devised this recipe using some of the organic vegetables available at Hill Street Grocer. The pasta could be replaced with the same quantity of cooked organic rice.
Ingredients
- 4 cups of cooked organic pasta (Conchiglie)
- 4 eggs, lightly beaten
- ½ teaspoon salt
- Freshly ground black pepper
- 2 cloves organic garlic, crushed
- dash of cayenne pepper
- 1 cup Elgaar Farm Organic Tasty Cheddar, grated
- 1 cup Elgaar Farm organic Jersey full cream milk
- 2 cups organic butternut pumpkin, 2cm cubes, roasted
- 2 cups organic broccoli, cut into flowerettes and blanched for 2 minutes in boiling water and drained
Method
Preheat the oven to 170C. Grease a large oven-proof dish. Combine the eggs, milk, salt, peppers and garlic. Add the pasta, broccoli, pumpkin and half the grated cheese. Pack in to the prepared dish, top with the remaining cheese.
Bake until the egg mixture is set – about 20 minutes. Serve hot.
Judith Sweet
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