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Moroccan Vegetable Bake

100 grm butter melted
1 bunch Spinach washed and chopped
2 Leeks washed and chopped
1 Sweet Potato WHITE peeled and chopped
1 Sweet Potato PINK peeled and chopped
½ Butternut Pumpkin peeled and chopped
½  cup shredded Mozzarella
8 eggs beaten
½  cup cream
6 tablespoon Olive Branch Dukkah RED
Salt and Pepper to taste 

Cooking Method:
Preheat the oven to 180. On a tray layer the sweet potatoes and pumpkin and sprinkle with ½ the dukkah. Bake for 20 minutes until just tender. Sauté spinach and leeks in butter until cooked through. Beat the eggs, and add the cream. Add salt and pepper to taste. Layer sautéed spinach and leeks in a baking tray. Then followed by the baked vegetables. Top with the remainder of the dukkah and grated mozzarella. Pour over egg mixture. Bake in a moderate oven until golden brown and the egg is set.

Serves: 4

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