Ingredients 30 g butter
1 red capsicum, cut into small pieces
1 red onion, sliced
100 g spinach leaves ¼ cup parsley, chopped
About 6 slices sour dough bread
125 g cream cheese, cut into tiny cubes
4 large eggs (or 5 ordinary ones)
2 cups milk
1 tbsp Dijon mustard
½ cup grated cheese
Chop the bread into small pieces.
Preheat the oven to 160° fan forced.
Melt the butter in a wok or similar and cook the onion for a minute or two. Add the capsicum and cook for five minutes or until soft.
Add the spinach (the above brand does not need to be washed) and cook for a short time until it just STARTS to wilt.
Stir through the parsley, salt and pepper if using.
Put half the bread pieces on the base of a greased 2 litre baking dish, and top with the vegetable mixture.
Add the cream cheese.
Cover this with the remaining bread pieces.
Beat the eggs with the milk and mustard, and pour over the bread.
Top with the grated cheese
Bake in pre heated oven for about 45 minutes or until it is set and the top is browned.
Leave it to stand for about five minutes before cutting, and then serve.
This is also nice a day or two later, served at room temperature, and would be good for lunches/picnics.