8 chicken sausages,
1/2 inch pieces
3 tbsps olive oil
2 medium onions, thickly sliced
5-6 fresh button mushrooms (optional), quartered
1 medium green capsicum, 1/2 inch pieces
1/2 medium red capsicum, 1/2 inch pieces
1/2 medium yellow capsicum, 1/2 inch pieces
Salt to taste
1/2 cup American corn kernels
1/2 tsp white pepper powder
2 tsps chopped fresh parsley
2-3 sprigs fresh thyme
3 eggs, beaten
1/2 tsp black pepper powder
A pinch of nutmeg powder
1 cup milk
1/2 cup cheese, grated Preheat oven to 180°C.
Heat olive oil in a pan. Add onions and sauté. Add mushrooms, green, red and yellow capsicums and toss.
Add sausages, salt and mix. Add American corn and toss to mix well.
Add white pepper powder, parsley, thyme and mix. Transfer this mixture into a baking dish.
Break the eggs into a bowl. Add salt, black pepper powder, nutmeg and whisk. Add milk, cheese and mix. Add this to the baking dish.
Bake in the preheated oven for 30 minutes.
You can also cover the dish with aluminium foil and bake if you do not want the top to colour.
Serve when set.
