Cooking Time: 45 minutes
Ingredients:
| Potatoes(peeled and thinly sliced) |
2 Large |
| Onion(thinly sliced) |
1 nos |
| Eggs |
5 nos |
| Sour Cream |
450 mL |
| Asparagus Spears(drained) |
340g can |
| Red Capsicum(cut into strips) |
1/2 nos |
| Parmesan Cheese |
2 tbsp
|
Method:
- Preheat oven to 180o
- Arrange potatoes and onion over base of greased 23 cm pie plate.
- Combine eggsand sour cream.Pourhalf the mixture over potatoes.
- Place on LOW Rack. Bake for 14-15 minutes on LOW MIX/BAKE 180o C.
- Arrange asparagus, capsicum and zucchinis in a circle over potato.Poue over remaining egg mixture. Sprinkle with cheese.
- Bake on Low Rack for further 12-14 minutes on LOW MIX/BAKE 180o C.
- Brown for 3-4 minutes under GRILL.Cool slightly.
- Cut into wedges.
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