Patz's Pantry

I must admit this is not my recipe, I was in desperate need of inspiration due to there being next to nothing in the fridge (a very sorry sight). So I turned to Google for help and typed in various combinations of the ingredients I had in the fridge and BINGO this fabulous one came up on La Cucina Italiana Magazine !! Ingredients: (Serves Six)  400g Speck, sliced thinly 1/2 Large Savoy Cabbage, sliced thinly 6 Eggs 50g Parmesan, grated 150ml Milk Salt & Pepper Extra Virgin Olive Oil Preheat oven 200C Roast the cabbage in a large non-stick baking tray for 10mins with a drizzle of olive oil, stirring occasionally. Roughly chop 110g of speck and add to the cabbage and cook for a further 5mins. In a large bowl beat the eggs, cheese, milk and season with salt and pepper. Add the cabbage and speck to the egg mixture and mix well. Carefully line bottom of the baking tray with the remaining slices of speck then add the content of the bowl too, spread evenly...