For this recipe you can use whatever veggies you have and like. I used cabbage, peas, pepper, shallots, leeks, broccoli and mushrooms. You could use 2 or more veg and variations are endless. Delicious served hot or cold and will store in the fridge for up to 4 days
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Ingredients
- 600 6 mixed veg See note above
- 2 banana shallots sliced
- 50 g butter
- 1 tbsp parsley chopped
- 1 tbsp chives chopped
- 1 tsp tarragon chopped
- 1 pinch chilli flakes (optional)
- 6 eggs beaten
- 100 ml double cream
- 100 g ricotta
Instructions
- Preheat the oven 180C fan and line a roasting tin (approximately 23cm x 16cm)
- Melt the butter in a sauce pan and cook the shallots on low until they start to soften. Add any other vegetables that require sauteing, for example, mushrooms, leeks or peppers.
- Steam green veg for a few minutes until soft. (I steamed broccoli, cabbage and peas.)
- Add the steamed veg and herbs to the pan to the pan with the onions and give everything a good stir and remove from the heat. Season to taste with salt and pepper and then tip into the lined roasting tin.
- Add the cream to the beaten egg, give it another stir and add a pinch of salt, pour over the veg and muddle with a fork to make sure everything is coated.
- Add dollops of ricotta on the top and place in the oven for 25 minutes.Serve with salad or crusty bread
Nutrition
Calories: 339kcalCarbohydrates: 25gProtein: 17gFat: 20gSaturated Fat: 10gTrans Fat: 1gCholesterol: 294mgSodium: 210mgPotassium: 536mgFiber: 6gSugar: 2gVitamin A: 8613IUVitamin C: 19mgCalcium: 169mgIron: 3mg
Tried this recipe?Let us know how it was!