This delicious dish can be served for lunch, either at home or taken in the lunchbox.
2/3 cup plain yoghurt (or milk)
¼ cup grated cheese
2 spring onions, sliced
½ cup chopped fresh herbs
2 bunches asparagus spears (or 2 cups peas or 400g green beans)
2 slices wholemeal bread, shredded
Preheat oven to 180°C.
Lightly oil a baking dish.
Mix eggs, yoghurt, cheese, spring onion and herbs in a large bowl.
Remove tough ends from asparagus. Slice ¾ of asparagus into small pieces and mix with shredded bread.
Place asparagus and bread mixture into the baking dish. Lay remaining asparagus spears over the top.
Pour over egg mixture and let it stand for 10 minutes to soak into the bread.
Bake in preheated oven for 30 minutes or until egg has set and top is golden.
Serve warm or cold, accompanied by a green salad.