New favourite egg recipe: Quiche / Spanish omelette hybrid!
Probably a mix in between, plus my own twist... I don’t eat nuts or seeds, or wheat, so didn’t make a crust like a more traditional quiche. But unlike Spanish omelette, I didn’t add in any milk, and swapped out potatoes for pumpkin.
So this is the version I came up with playing around, and it is easy, delicious, and portable - and also great eaten cold the next day! It has endless variations, and is great for using up any combination of veggies and protein. Some ideas is adding smoked salmon, or pork prosciutto… or grass-fed bacon! Yum!
Total cooking time for this recipe is around 25 minutes, and including prep can be done under 40 minutes.
Ingredients: makes 6 squares
I found that using mashed steamed pumpkin makes it creamier and thicker, but it is just as good without! Adding around 1/2-1/4 cup of coconut milk is also an option.
I added a tin of Fish4Ever sardines (love them, as they are sustainably caught, and canned in spring water) to the egg mixture, along with chopped up raw veggies (mushrooms, pepper and courgette) and fresh coriander.
The mashed steamed pumpkin does seem to make it thicker/more substantial (and I just love anything with pumpkin!), but it was really nice, and stayed together very well!