350g French bread, torn into 2cm chunks
8 Large Happy Egg whites (or 4 Large Happy Eggs if preferred)
2 cloves garlic, peeled and chopped
Salt and ground black pepper
2 courgettes, trimmed, sliced and cut into quarters
100g cherry tomatoes halved
50g Parmesan cheese, grated (optional)
- Put the French bread chunks into a bowl. In a separate bowl, whisk together the milk, eggs whites (or eggs), garlic and seasoning. Pour over the bread and leave for 30 minutes.
- Preheat oven to 180C/160C Fan/350F/gas mark 4. Grease a 1.6 litre ovenproof dish with a little oil.
- Stir the courgettes, peas and tomatoes into the bread mixture then spoon into the ovenproof dish. Bake for 35 minutes or until the egg mixture has set.
- Sprinkle over cheese if using and return to the oven for 5 minutes. Serve hot with a crisp salad.