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Ingredients
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300g salami (we used: red wine garlic salami – see note)
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1 tablespoon extra virgin olive oil
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1 brown onion, finely chopped
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3 eggs
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1 1/2 cups milk
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2/3 cup self-raising flour
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1 cup 3 cheese blend
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200g cherry truss tomatoes, cut into 4 small bunches
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1 zucchini, very thinly sliced
Method
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1Preheat oven to 200C/180C fan-forced. Grease a 21cm (base) pie dish.
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2Chop 200g salami. Heat oil in a medium frying pan over medium-high heat. Cook onion, stirring, for 4 minutes or until softened. Add chopped salami. Cook, stirring for 2 minutes or until starting to crisp. Remove from heat. Transfer to a plate lined with paper towel. Cool 10 minutes.
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3Whisk eggs, milk, flour and cheese in a bowl. Add onion mixture. Stir to combine. Pour into prepared dish. Top with cherry tomatoes and zucchini slices. Fold remaining salami into bundles and place in egg mixture. Bake for 45 minutes or until centre has set. Stand 10 minutes. Serve
Source: taste.com.au
