Roasted Tomatoes, Zucchini and Oregano Slice

You can see the little cherry tomato

This is a good dish for kids' lunchboxes or breakfast. For kids' lunchbox, you can make it the night before, refrigerate when cool and slice in the morning. For breakfast, serve immediately when cooked.

Ingredients
Cherry tomatoes - about 8-10 (depending on size)
Zucchini, small, coarsely grated
Spanish onion, 1/4 (diced)
3 eggs
Parmesan cheese, finely grated
Mozarella cheese, grated
Oregano leaves (I use a small sprig from our herb garden)
Salt
Freshly ground black pepper

1. Heat the oven to 180C degrees.
   
2. Line a loaf pan with baking paper, allow extra to overhang for easy removal of the slice.
3. Place cherry tomatoes in the loaf pan, sprinkle some salt and roast in the oven for 10 minutes.
4. Lightly fry the diced onions until transparent. Leave aside to cool.
5. In a medium bowl, beat the eggs, and then combine the cheeses. Season with freshly ground black pepper and salt. Add in the onions and oregano leaves.
   
6. When tomatoes are ready, remove from the oven. Reduce oven temperature to 120-140C degrees.
   
7. Sprinkle the zucchini over the tomatoes.
8. Pour the egg mixture over the tomatoes and zucchini.
9. Return the loaf pan into the oven for 30 minutes or until set. Lift the slice out of the pan and cool.
10. Refrigerate when cool, slice for lunch box the next day.
11. You can also serve with salad on the side for a light lunch.