Ingredients
- 20 spears (160 grams) asparagus (woody end trimmed and cut into 2.5cm pieces)
- 200 grams cherry tomatoes (halved)
- 8 large eggs
- 1 cup low-fat cottage cheese
- 1 red onion, finely chopped (small onion)
- 2 tablespoons all-purpose flour (or gluten-free plain flour)
- 2 teaspoons rosemary, finely chopped
- Freshly ground black pepper
- 60 grams low-fat grated cheddar cheese
- 100 grams baby spinach leaves, to serve
How to Make
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Step 1: Preheat oven to 200C fan forced.
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Step 2: Line a roasting pan with baking paper and arrange asparagus and tomatoes, cut side up, in a single layer over roasting pan and spray with cooking spray and then roast for 10 to 12 minutes or until browned and the tomatoes are soft and set aside to cool.
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Step 3: Reduce oven tempe3rature to 180C fan forced.
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Step 4: Whisk eggs in a large bowl and add the cottage cheese, onion, flour, rosemary and pepper and stir well and then stir in the asparagus and tomatoes.
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Step 5: Spray a 20cm (base measurement) pie plate with cooking spray.
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Step 6: Pour egg mixture into pie plate and bake for 40 minutes or until set and light golden brown.
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Step 7: Sprinkle with cheese and serve with spinach leaves.
We hope you enjoy this recipe!
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