½ tsp olive oil
85g gluten free fusilli or gluten free macaroni
1 tbsp chive, chopped
1 zucchini, sliced
1 red or yellow pepper, deseeded and chopped
2 large egg
150ml lactose free milk
1 tbsp fresh thyme leaves (preferably lemon thyme)
50g extra mature chedder, grated
2 tbsp finely grated Parmesan
Heat oven to 190C/fan 170C/gas 5. Grease a 1.2 litre baking dish with the olive oil.
Cook the gluten free pasta in salted boiling water in a large pan for 8 mins.
Add all the vegetables and cook for another 2-3 mins until the gluten free pasta is tender and the vegetables slightly softened. Drain, then tip into the baking dish and mix well.
Beat together the eggs and lactose free milk in a jug and add the thyme.
Mix the two cheeses together and add most of it to the egg mixture, then season.
Pour into the baking dish, stir gently, then scatter the rest of the cheese on top. Bake for 35-40 mins until set and golden. Cool for a few mins, then serve with a green salad.
Recipe adapted from: Good Food