Green - Free
Serves 4 - Ready in about 1 hour
Ingredients
12oz/340g potatoes, peeled and cubed
14oz/397g broccoli florets
Fry Light
1 onion, sliced
7oz/198g cherry tomatoes, halved
7oz/198g frozen peas
3 large eggs
1 tsp dried red chilli flakes
7oz/198g quark
3 garlic cloves, crushed
A small handful of fresh parsley, chopped
Salt and freshly ground black pepper
4oz/113g vegetarian Cheddar cheese, grated
Method
Preheat the oven to 200c/400f/Gas 6. Place the cubed potatoes in a pan of boiling water and simmer until tender. Drain and set aside. Meanwhile, boil the broccoli florets for 2 minutes, drain and set aside.
Spray a heavy-based frying pan with Fry light. Stir-fry the onion for 3-4 minutes over a medium-high heat. Add the broccoli, tomatoes and peas and cook for a further 1-2 minutes. Stir in the potatoes and transfer to an ovenproof dish.
Whisk the eggs with the chilli, quark and garlic until smooth. Add the parsley and season to taste. Pour over the vegetables, sprinkle the cheese on top and bake for 30-35 minutes.
Comments