Make-Ahead Zucchini & Pepper Egg Bake with Cheddar

Ingredients

• 7 oz (200 g) zucchini
• 3 1/2 oz (100 g) asparagus
• 3 1/2 oz (100 g) red bell pepper, diced
• 1 oz (30 g) red onion, diced
• 1 tsp (5 ml) extra-virgin olive oil
• 1 (3 g) garlic clove, minced
• 4 large (200 g) eggs
• 1/2 oz (12 g) cheddar, grated
• 1 tsp (5 ml) cider vinegar
• 1 tbsp (3 g) fresh dill
• 1 1/2 oz (40 g) fennel, sliced
• a pinch of salt

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Method

1. Heat the oven to 375°F (190°C) and line a 6-inch (15 cm) square pan with parchment paper. Grate the zucchini, salt and wring dry.
2. Fry the diced bell pepper, asparagus and red onion in the olive oil 5 minutes, until golden at the edges, the garlic the last 30 seconds.
3. Beat the eggs with the grated cheddar, fold in the zucchini and vegetables, pour into the pan and bake 22 minutes, until set in the middle.
4. Stand 10 minutes, lift the slab out on its paper, cut in four. Splash the apple cider vinegar over, scatter the dill. Four days boxed; a 325°F (160°C) oven wakes it. Sliced fennel alongside.