Baked eggs with grilled squash, spinach, ginger, onion, cheddar & mozzarella (RECIPE)
  • 1medium sized Squash or pumpkinPeeled and chopped into cubes and/or sliced thinly
  • 3cups Fresh spinachWashed, drained and patted dry
  • 5 medium to large Organic eggscracked and mixed in a bowl
  • 1medium sized brown onionChopped
  • 1 1/2cups cheddar cheeseGrated
  • Mozzarella cheeseLittle balls or sliced
  • 1284ml Elmlea double creamThis is a plant-based cream but can be substituted with real single cream
  • 1finger sized piece fresh gingerGrated finely
  • Few drops OilFor frying
  • Drizzle olive oil
  • SaltTo taste
  • Home made hot sauceTo taste (optional)
  • 1sprig spring onionOptional (chopped)
  • sprig Fresh thyme
  • Black pepperTo taste
  1. Place sliced squash on a tray, and sprinkle with little salt and black pepper and a drizzle of olive oil. Place in pre-heated oven and grill until cooked through (This should be anywhere from 20 to 35 minutes depending on the oven; a little charred is nicer). Turn over half way during cooking. When finished, set aside.
  2. While the squash is cooking, heat a pan with frying oil. Toss in the onions, ginger, spring onions and thyme and saute until onions are brown. Add hot sauce. Take off heat.
  3. Beat the eggs in a large bowl, add in the cream and mix. Gradually stir in most of the cheddar cheese until mixed in thoroughly. (leave a sprinkling cheddar for later)
  4. Mix the grilled squash and fresh spinach leaves together.
  5. Oil an oven dish, and add the grilled squash and spinach mixture to the dish. Add in the onion and ginger mixture evenly to the dish.
  6. Pour egg and cheddar cheese mixture in the dish, evenly over the pumpkin/spinach. Sprinkle the remaining cheddar on top and add the mozzarella balls/slices on the top. Bake for 30-35 minutes
  7. Enjoy your baked cheesy eggs, squash thingy on its own or with a side or two. Avocado goes well with.