Can be baked as muffins or pie. Easy and non flop! Ask me!
2 tbsp butter
1 onion, finely chopped
2 cloves garlic crushed
1 large carrot, finely grated
400g courgettes, finely grated
2tbsp plain flour
1tsp mustard powder
3 extra large eggs, lightly beated
salt and freshly ground black pepper
1/2 tsp ground nutmeg
2 tbsp finely chopped fresh parsley
100g mature cheddar (ordinary cheddar works well) grated
2 tbsp parmesan cheese
Melt butter in a saucepan, add onion and saute until soft and golden. Add garlic and saute for one minute. Add the carrot and courgette and saute for 3 minutes. Add flour and mustard powder to the eggs and mix in large bowl with balloon whisk until lump free. Add seasoning, nutmeg and parsley. Fold the onion, carrot and courgette mixture, and mix thoroughly. Fold in grated cheddar and parmesan cheese. Pour into greased muffin pans (only about 3/4 of the way) or ovenproof dish. Bake at 180 degrees C for about 15 - 20 min (muffin pans) or 20 - 30 minutes (oven dish). This freezes well and can be frozen for up to 3 months.