This very tasty gourmet dish is over 30 years old. One day I was just ‘playing’ in the kitchen,trying to be creative, blending different flavours of herbs and vegetables and this is what came out of the fun, one of my favourite dishes.
It is a very substantial and filling meal. You can serve it hot or cold. It can be snack , lunch or dinner. When cut as a cake, it looks very appetizing. Very condition friendly:):):)
Preparation time: 30 minutes
Cooking time: 40 minutes
8 wholemeal pancakes
Whip together 4 eggs, 1/2cup of milk, pinch of basil, oregano, and salt
250g cheese (grated)
1 larger red pepper (diced)
100g sweet corn
1 clove of garlic
2 tablespoons of coconut oil
Sauté peppers with basil in the pan. Chop broccoli and sauté; add spinach in another pan with oregano. Slice mushrooms and sauté with garlic and sweet corn.
Grease 18cm round tin with coconut oil. Put two pancakes (cut in halves) into the tin. Mix sauté peppers with ¼ of grated cheese and put on the pancakes. Pour one-third of whipped eggs on the top of the peppers.
On the top of that put another two pancakes and mixed with spinach and broccoli. Pour one-third of egg mixture over it and a ¼ of grated cheese. Cover with another two pancakes.
Finally mixed mushrooms and sweet corn, add ¼ of grated cheese and the rest of egg mixture over it.
Cover with the two last pancakes, spread the remainder of the cheese on the top and bake in a moderate oven for 40 minutes.
Serve with a selection of salads.