- In-store bakery cob Loaf, unsliced - 1
- Oil - 2 Tbsp
- Pesto - 2 Tbsp
- Eggs - 4
- Onion, chopped - 1
- Clove garlic, crushed - 1
- Frozen mixed vegetables or leftover cooked vegetables - 1 1/2 cups
- Chopped parsley - 2 Tbsp
- Grated cheese - 1 cup
- Salad leaves - 80 g
Preheat oven to 170C.
Cut the top from the cob loaf, scoop out the bread from the inside of the loaf without breaking the walls. Brush the inside of the loaf with oil then bake in the oven for 20 minutes or until the sides have hardened.
Smother the pesto over the inside of the cob. Into a large bowl place eggs and whisk. Add onion, garlic, vegetables, parsley, salt, pepper and half the cheese combining well.
Pour the mixture into the cob, sprinkle with remaining cheese and bake in the oven for 50 minutes or until set.
Allow to sit for 10 minutes before cutting. Serve with salad.
Tip: Cube the bread scooped out of the loaf, and make croutons to use on a salad.