Instructions

Preheat the Oven:
1. Preheat the oven to 180°C (356°F).

Prepare the Vegetables:
2. Wash and dice the zucchini, carrots, and bell pepper.
3. Slice the onion.

Cook the Vegetables:
4. In a large skillet, heat the Organic Extra Virgin Olive Oil over medium heat. Add the onion and cook until translucent.
5. Add the diced zucchini, carrots, and bell pepper to the skillet. Cook for about 5-7 minutes until the vegetables are tender but still crisp.
6. Add the fresh spinach to the skillet and cook until wilted. Season with salt and pepper.

Prepare the Egg Mixture:
7. In a large bowl, whisk the eggs with the cooking cream.
8. Add a pinch of salt, pepper, and nutmeg (if desired).

Mix the Ingredients:
9. Mix the cooked vegetables with the grated cheese and Mini-Chomps Sesame and poppy seeds crackers

Assemble the Bake:
10. Pour the vegetable and bread mixture into a lightly greased baking dish.
11. Pour the egg and cream mixture over the vegetables and bread, distributing evenly.

Bake:
12. Bake in the preheated oven for 25-30 minutes, or until the bake is golden and the eggs are fully set.

Serve:
13. Let it rest for a few minutes before slicing.
14. Garnish with chopped fresh parsley and serve hot.

— Preparation Time: 55-60 minutes