Directions

1. Turn the oven on 180C

2. Heat a large pan on a moderately hot temperature
3. Add the ghee and gently fry off the leek and the silverbeet stalks
4. Start cracking those eggs into a bowl while the pan is ticking along
5. Once softened, add the salt, herbs and garlic and fry until you smell it
6. Add the leaves until wilted down and tender
7. Tip the cooked greens into a large baking dish and spread them out across the bottom
8. Crumble over the feta
9. Whisk the eggs with the flours and pour into the baking dish.
10. Using a spatula, gently wiggle around the mixture careful not to move chunks of feta into one corner!
11. Halve the cherry toms and dot around on top, cut side up
12. Pop in the oven for 30 minutes or until there's no wiggle in the middle

Thermie Version

1. Blitz your veg and saute in a pan with some ghee or butter

2. While that fries away, pop in the Thermie (a food processor works too) your eggs, feta, flours, salt and herbs.
3. Blitz until well combine
4. Pour over your cooked veg in a large dish.

5. If you like it thin, use a big dish. If you like it thicker, use a smaller dish and cook for longer. Super flexible over here.

6. Cook for 30-40 minutes until there's no wobble.