Method

Toss butternut with a little olive oil and Natural Herbs & Spices Season It All Seasoning.

Place in the air fryer and cook for 15 minutes, depending on the size of your cubes, until tender. Set aside to cool. 

Place grated baby marrows in a bowl and toss with a little salt. 

Transfer to a sieve above the bowl and leave to degorge. 

Cook the rest of the veg and once a good amount of water has drained from the marrows squeeze them thoroughly until as dry as possible then place in a large mixing bowl. 

Heat a drizzle of olive oil in a large frying pan. 

Pan fry the mushrooms and season them with Natural Herbs & Spices Season It All Seasoning. 

Cook until the mushrooms are golden brown and all their water has evaporated. 

Remove from the pan and add to the mixing bowl. 

Add a fresh drizzle of olive oil to the pan and cook the onion until tender. 

Add the mixed peppers and season with Natural Herbs & Spices Season It All Seasoning. 

Cook for a few minutes until just tender but the peppers still have a nice bite to them. 

Add to the mixing bowl. 

Mix all the various vegetables together and add the ham. 

Whisk the eggs and cottage cheese until smooth. 

Season the mixture with a little Natural Herbs & Spices Season It All Seasoning. 

Preheat air fryer to 160˚C.

Grease a 20 - 22cm baking tin. 

(Check your air fryer and select the largest tin that can fit) 

Add the veg and ham mixture to the tin and then pour over the egg and cottage cheese mixture. 

Transfer to the air fryer and cook for 30-40 minutes until the eggs are set and the top is golden brown. 

Slice and serve with fresh greens on the side and enjoy! 

To cook this bake in a normal oven:

Preheat oven to 180˚C.

Grease a 22cm baking tin.

Add the veg and ham mixture to the tin and then pour over the egg and cottage cheese mixture. 

Transfer to the oven and cook on the lowest rack for 30-40 minutes until the eggs are set and the top is golden brown. 

Slice and serve with fresh greens on the side and enjoy!