Summer Vegetable Egg Stack

Recipe: Daleen van der Merwe
Serves: 6
Preparation 15 minutes
Cooking: 35 minutes
 
INGREDIENTS

Egg Pancakes
20-cm non-stick pan (important)
8 eggs, lightly beaten
½ cup water or milk
1 tsp chopped parsley
salt and pepper, to taste
1 Tbsp Excella  Oil
 
Summer Vegetables
2 Tbsp Excella oil
1 red peppers, finely sliced
1 green peppers, finely sliced
salt to taste 
2 zucchini, cut into thin slices
1 cup cooked Excella rice
 
For Stacking 
2 handfuls of spinach (stems removed), finely sliced
125 g mozzarella cheese or feta, finely sliced or grated
¼ cup grated cheddar cheese
Mini French loafs (baguettes), to serve


METHOD 
 
Egg Pancakes
Beat the eggs, water and parsley together. Season with salt and pepper. 
Heat ½ tsp of the oil in a 20-cm non-stick frying pan over medium heat. Pour in just enough egg pancake mixture to cover the base of the pan, lifting the edges slightly and tilting the pan so that the excess mixture runs underneath. Cook for about 1 minute, then flip and cook the other side. Remove the cooked egg pancake and place it on a plate.
Continue the egg pancake cooking process until all the egg pancake mixture is used – you should have at least 6 egg pancakes.
 
Summer Vegetables
Cook the sweet peppers in a little oil in the large frying pan over high heat. Season with salt while cooking.
Transfer the cooked sweet peppers to a medium bowl to cool.
Continue cooking the zucchini, add the rice, seasoned with salt, and add them to the bowl.
 
Stacking
Preheat the oven to 180 °C.
Place an egg pancake on an oven proof plate or a baking tray lined with baking paper.
Add a layer of spinach, then a layer of vegetable & rice, a layer of mozzarella, a sprinkle of cheddar and then another egg pancake.
Repeat the process until you have placed your 6th egg pancake on the top.
Top with the reserved vegetables and a sprinkle of cheese. 
Place the stack in the oven for 10 minutes or until the cheese has melted.
Slice into wedges and serve.