Why recepie famous for?
This make-ahead meal is one way to get smart about weeknight dinners. Make and freeze these ahead of time, then warm them in the oven when needed.
Ingredients
2 chorizo sausages, finely chopped1 red capsicum, seeded, chopped
1 brown onion, finely chopped
2 zucchini, coarsely grated
1 carrot, peeled, coarsely grated
1 cup (120g) frozen peas
1 cup (150g) self-raising flour
3/4 cup (90g) coarsely grated cheddar
4 Coles Australian Free Range Eggs
1/4 cup (60ml) milk
40g butter, melted
Salad, to serve
Instructions
Step 1
Preheat oven to 180°C. Line a 20cm x 30cm lamington pan with baking paper, allowing the sides to overhang.
Step 2
Heat a large frying pan over high heat. Add the chorizo and cook, stirring, for 5 mins or until golden brown. Use a slotted spoon to transfer to a large heatproof bowl.
Step 3
Add the capsicum and onion to the pan and cook, stirring, for 5 mins or until the onion softens. Set aside to cool slightly.
Step 4
Add the onion mixture to the chorizo with the zucchini, carrot, peas, flour and ½ cup (60g) of the cheddar. Gently stir to combine. Whisk the eggs, milk and butter in a medium bowl. Add to the chorizo mixture and stir to combine. Season. Pour into lined pan. Sprinkle with remaining cheddar.
Step 5
Bake for 40 mins or until golden brown and firm to the touch. Serve with salad.
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