(Photo is mostly of salad, sorry about that)
Serves 4
1/2 cup lactose-free milk
1/2 cup parmesan
2 whole capsicums
8 cherry tomatoes, sliced in half
1/2 cup parsley, chopped finely
2 Tbsp fresh thyme leaves
Salt
Pepper
Preheat grill to max. Cover a baking tray with baking paper. Slice capsicums from top to bottom into a few large chunks (most capsicums should result in about 4 or 5 similarly-sized pieces). Place under hot grill for approximately 10 minutes, or until beginning to blacken and blister. Remove from oven and transfer capsicums to a plastic ziplock bag or wrap in cling wrap. Seal and leave for 20 minutes. Remove capsicums from bag and gently pull off the skins (and discard). Slice capsicum lengthways into strips.
If that's too much work, buy the jarred stuff and drain well before using.
Preheat oven to 180C (no grill). Grease a loaf tin, lining base and sides with baking paper, allowing a 2cm overhang on 2 sides.
Lightly beat or whisk eggs, add milk, parmesan, parsley, thyme a pinch of salt and some ground pepper and whisk until combined. Place the capsicum in the bottom of the prepared tin and pour egg mixture over the top. Stir it through a little. Gently place the tomato halves on top (skin-side down).
Bake for 35-45 minutes or until cooked all the way through. Remove from oven and serve in slices with salad.
Also delicious with smoked salmon and a sprig of dill.
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