It keeps for 3-4 days in the fridge, making it great when you’re in a rush. You could also add cheddar cheese, feta or another protein source to the mixture — the list of what you can add is endless. Roasted root vegetables such as sweet potato add colour and texture.

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• Pre-heat oven to 200°C (180°C fan-assisted). Line a 23cm square baking tin with baking parchment.
• In a large non-stick frying pan heat the oil and sauté the sliced leeks until soft and translucent over a gentle heat, to prevent burning, for approx 5 mins. Add the sliced mushrooms and continue cooking for 5 minutes, then season with sea salt, garlic granules, white pepper and continue cooking for 3 minutes. 
l Add the coriander, continue cooking for 1 minute, add the soy, agave or honey and cook for 1 minute, then take off the heat to cool. Spoon the vegetables into the pre-lined tin, and smooth them out egvenly over the base of the tin.
• In a large mixing bowl beat the eggs until smooth, season with white pepper and sea salt. Pour the egg mixture over the sautéed leeks and mushrooms.
• Bake on the middle shelf for 23-25 minutes. Leave to cool for 10 minutes before eating. Serve with a delicious salad.