Carrot & Courgette Bake

Serves 6

Preparation and Cooking 45 minutes

• 225g (8oz) carrots, peeled
• 500g (1lb) courgettes
• 1 medium onion
• 1 tablespoon olive oil
• 3 eggs, size 3
• 250ml (½ pint) single cream
• 125g (4oz) Gruyere cheese, grated
• 1 tablespoon fresh chopped parsley
• 1/8 teaspoon ground nutmeg
• salt
• freshly ground black pepper
• 1 tablespoon sesame seeds

Oven: 180ºC/350ºF/Gas Mark 4
1. Grate the carrots and courgettes coarsely, finely chop the onion.
2. Heat the oil in a frying pan, toss the vegetables in the hot oil until they are just beginning to soften. Remove from the heat.
3. Beat together the eggs, cream, cheese, parsley, nutmeg and seasoning. Pour this over the vegetables and stir well.
4. Transfer the mixture to the lightly oiled dish, levelling the top. Sprinkle over the sesame seeds.
5. Cook in the oven for 25 minutes, the mixture should be just firm to the touch and the top pale golden brown.
6. OR:
7. Microwave (700w) full power for 8 minutes, then finish under a hot grill to crisp the top.
8. (Adjust the timing for alternative wattage ovens).
9. Bon Appétit!