|Potatoes||2 Large, peeled and thinly sliced|
|Onion||1 , thinly sliced|
|Sour cream||450 Milliliter|
|Canned asparagus spears||340 Gram, drained|
|Red capsicum||1⁄2 , cut into strips|
|Zucchinis||2 , cut into strips|
|Parmesan cheese||2 Tablespoon|
Preheat oven to 180Â°C.
Arrange potatoes and onion over base of greased 23cm pie plate.
Combine eggs and sour cream.
Pour half the mixture over potatoes.
Place on Low Rack.
Bake for 14-15 minutes on LOW MIX/BAKE 180Â°C.
Arrange asparagus, capsicum and zucchinis in a circle over potato.
Pour over remaining egg mixture.
Sprinkle with cheese.
Bake on Low Rack for a further 12-14 minutes on LOW MIX/BAKE 180Â°C.
Brown for 3-4 minutes under GRILL.
Cut into wedges.