A delicious Italian vegetable traybake with cheese, fresh thyme and chilli.

Ingredients

• 300 g fine speared asparagus, *snap off the tender spears
• 1 medium red onion, very finely sliced
• 4 cloves garlic, crushed
• 1 dsp extra virgin olive oil
• 2 tbsp fresh thyme, finely chopped
• 1 generous sprinkle of chilli flakes
• 200 g self raising gluten free flour (I used Doves Farm)
• 6 medium duck eggs
• 200 ml milk
• 100 g crumbled feta cheese
• 50 g grated parmesan or pecorino cheese
• small drizzle extra virgin olive oil
• small pinch salt and freshly ground black pepper