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Layered seared beef and strawberry carpaccio with spring-onion curls, lime zest and vino cotto

4 to 5 minutes, plus 3 hours freezing time

Middle Eastern herb and feta eggah

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

100 g organic feta, crumbled
80 g chopped mixed organic herbs (basil, chives, parsley and dill)
4 T organic olive oil
Sea-salt flakes and freshly ground black pepper, for seasoning
8 organic eggs
¼ cup organic cream

Method

Mix the feta and herbs with 30ml (2T) olive oil and a twist of black pepper.
Lightly beat the eggs then add the cream.
Heat the remaining olive oil in a suitable pan – about 20cm in diameter and deep enough to take the mixture comfortably.
Pour in the egg mixture then spoon over the cheese mixture.
Gently cook for about 15 minutes, until almost set.
Slide under the grill for a minute or two to set and brown the top.
Season then cut into wedges for serving – out of the pan or at room temperature.
Per serving: 1790.3kJ, 17.91g protein, 38.4g fat, 1.78g carbs

TASTE’s take:
A cross between a thick omelette and a crustless quiche, eggah is best made in a heavy omelette pan.

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Middle Eastern herb and feta eggah

Middle Eastern herb and feta eggah

Ingredients

Method