Submitted by Mel Williams

Original recipe is from the blog All Day I Dream About Food. (side note: this woman loves food as much as I do… and her recipes all look amazing!)

Mel says “I have made this about 10 times, it takes minutes to throw together and then in the oven for an hour and a bit. It’s delicious hot, but also keeps well in the fridge, and eaten the next day cold. I just tweaked it for South African measurements and ingredients. Serve with a lovely green salad.”

Ingredients

  • 3 tbsp olive oil
  • 1/2 medium onion, chopped
  • 1 punnet mushrooms, sliced
  • 3 medium courgettes, sliced 0.5mm thick
  • 1 pkt Woolies Pickled peppers , drained
  • 250g cream cheese, softened
  • 6 large eggs
  • 60ml cream
  • 2 garlic cloves, minced
  • 3 tbsp fresh basil, chopped
  • 1/2 tsp salt
  • 1/2 tsp pepper
2
  • 50g grated semi-hard cheese eg. Swiss cheese or cheddar cheese

Method

  • Preheat oven to 180C
  • Brush bottom and sides of a 20cm cake tin with oil. Line bottom with parchment and brush parchment with oil.
  • Wrap outside of pan with aluminum foil, to capture any leakage.
  • Heat oil in a large pan over medium heat.
  • Add the onion, mushrooms, and courgettes.
  • Saute until vegetables for 10 mins until almost tender.
  • In a large bowl, beat cream cheese, eggs and cream .
  • Stir in garlic, basil, salt and pepper.
  • Add the cooked vegetables to egg mixture, then add drained pickled peppers. Add grated cheese. S
  • tir with a rubber spatula to combine.
  • Pour mixture into prepared pan and set pan on baking sheet.
  • Bake for 1 1/2 – 1 3/4 hours or until top is puffy and golden brown and the center no longer jiggles when shaken.
  • Remove from oven and let cool 10 minutes in pan, then run a sharp knife around edges of torta to loosen.
  • Gently remove pan sides.
  • Serve warm, room temperature, or cold.

Serves 8 (large slices). Each serving has 8.25g of carbs and 1.5g of fiber.

 

*Photo credit from the site “All Day I Dream About Food”