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4 cups chopped green vegetables (baby marrow, green beans, Brussel sprouts, asparagus, broccoli, peas, etc.)
30 ml olive oil for drizzling
2 x 250 g LANCEWOOD® Low Fat Chunky Cottage Cheese
250 ml double cream yoghurt
2 extra large eggs
a handful of basil and/or mint leaves, finely chopped
salt & pepper
125 ml grated LANCEWOOD® Cheddar Cheese
Arrange the chopped vegetables on a lined baking tray and drizzle with olive oil. Roast for 10 minutes at 220°C, then transfer to a deep medium-size baking dish.
In a mixing bowl, add the cottage cheese, yoghurt, eggs & herbs. Season with salt & pepper, then mix well with a wooden spoon, breaking up the egg yolks. Pour the mixture over the vegetables, then top with cheddar and bake for 30-35 minutes (or until golden brown and tender). Serve at once.
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