You will need
1 T (15 ml) olive oil
1 T (15 ml) butter
1 medium onion, finely chopped
Ina Paarman’s Vegetable Spice
2 cloves garlic, finely chopped
100 g chorizo sausage, thinly sliced, or 125 g back bacon
4 – 5 medium baby marrows, sliced into rings
6 pieces Ina Paarman’s Sun-dried Tomatoes, roughly cut up
1 x 125 g Ina Paarman’s Roasted Red Pepper Pesto
1 cup (250 ml) fresh cream
2 T (30 ml) Ina Paarman’s White Sauce Powder
8 extra large eggs
1 T (15 ml) Ina Paarman’s Garlic Pepper Seasoning
¼ cup (60 ml) chopped parsley
In a well-seasoned ovenproof pan sauté the onion, seasoned with Vegetable Spice, in the oil/butter mixture until soft.
Add the garlic towards the end when the onion is soft.
Add the chorizo or bacon, turn up the heat and stir-fry for ±1 minute.
Add the sliced baby marrow, stir-fry briefly.
Adjust oven rack to middle position. Preheat to oven to 200°C.
Pour a little of the cream into a large measuring jug.
Add the White Sauce Powder and whisk to mix until smooth. Whisk in the remaining cream.
Add the eggs and Garlic Pepper Seasoning. Whisk everything together until well blended.
Sir in the parsley.
Pour the egg mixture over the sauteed vegetable mixture and gently stir to mix.
Cook on top of the stove over a medium heat for 5 minutes. Do not stir again. Transfer the pan to the preheated oven and bake for 10 minutes until puffy and nicely browned.
Loosen around the edges and cut into wedges.
Garnish with rocket.