red onion sautéed
yellow patty pans
baby gem squash
baby marrows
two very small sweet potatoes or half of a big one baked
crumbed feta
a few carrot sticks
cubed chicken fillets
olive oil
bacon bits
1 can coconut milk
3 eggs
Herbamare or salt of choice
cracked black pepper
finely grated cheddar


Make sure all your vegetables are steamed and cooked excepting for the sweet potatoe which I baked in the oven and the red onion I sautéed in a little olive oil. The chicken I poached in chicken stock, bay leaves and peppercorns. Everything I used was leftovers I had in the fridge including the meat. Cut everything up into small pieces and put it into a large glass mixing bowl. Crumble the feta cheese in and add the spices, cracked black pepper and some olive oil. Mix gently. Transfer the mixture to an oblong Pyrex you have sprayed with Spray ‘n Cook. Level out. Beat the eggs and coconut milk together and pour over the vegetables and meat. Sprinkle the cheese on top and bake on 200° C until cooked.


The reason I haven’t included quantities for the vegetables or meat is because I used leftovers. If you want to specially steam vegetables and chicken and/or cook bacon bits, you’ll have to judge the quantity on the size of dish you’re using. This dish can be made from any combination of vegetables and meat or vegetables only.

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