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1/2 bunch sliverbeet, sliced;

2 small red capsicums/red peppers, chopped into 1 inch pieces;

1 medium head broccoli,chopped into 1 inch florets;

10 pastured eggs (eggs made by chooks who free range on pasture = Omega 3);

75g organic feta (optional);

Salt and pepper to season;


Pre-heat oven to 180 degrees Celsius;

Saute vegetables in an oven proof frying pan until just soft;

Transfer the sauteed vegetables into a lined pie dish;

Crumble over feta;

In separate bowl whisk together the eggs, and season with salt and pepper;

Pour the egg mixture over the vegetables. Give the dish a bang on the counter to evenly distributed the egg through the vegetables;

Bake in the oven for 10-15 or until the centre is still just under set;

Allow to cool for 10 minutes before cutting and serving;

Can be stored in the refrigerator for up to 4 days;