Right, this recipe is so easy, you almost can just sit and relax...and you can always mix & match with other vegetables, this time I used spinach and leek, but feel free to improvise. 
Serves 4: 250g spinach, 1 leek thinly sliced, 5 eggs lightly beaten, 100 ml skim milk, 1 tsp cornflour, 2 tbsp chopped basil, pinch of thyme, salt & pepper
1. In a sauce pan, boil some water and cook spinach until it wilts. Remove spinach to drain;
2. In the same water cook leek for 5 minutes or until soft. Drain and reserve;
3. In a bowl mix eggs, milk, cornflour, chopped herbs, salt and pepper;
4. Place spinach in the bottom of a previously greased oven proof dish, top with leek and egg mixture stirring lightly with a fork;
5. Bake for half an hour in the oven (180C) or until eggs are cooked in the middle;
6. Remove and let cool for 10 minutes, slice in four pieces and serve with some chopped cucumber and rocket dressed with some olive oil and lemon;
Serves 4: 250g spinach, 1 leek thinly sliced, 5 eggs lightly beaten, 100 ml skim milk, 1 tsp cornflour, 2 tbsp chopped basil, pinch of thyme, salt & pepper
1. In a sauce pan, boil some water and cook spinach until it wilts. Remove spinach to drain;
2. In the same water cook leek for 5 minutes or until soft. Drain and reserve;
3. In a bowl mix eggs, milk, cornflour, chopped herbs, salt and pepper;
4. Place spinach in the bottom of a previously greased oven proof dish, top with leek and egg mixture stirring lightly with a fork;
5. Bake for half an hour in the oven (180C) or until eggs are cooked in the middle;
6. Remove and let cool for 10 minutes, slice in four pieces and serve with some chopped cucumber and rocket dressed with some olive oil and lemon;
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