Lunch

LANCEWOOD® GREEN VEGETABLE AND COTTAGE CHEESE GRATIN

6

Serves / Makes

Cooking Time

< 45 min

Cooking Style

Oven

Ingredients

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

 

Method

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.

 

 Low Fat Chunky Cottage Cheese

Low Fat Chunky Cottage Cheese

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Cheddar FSI

Cheddar FSI

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Cheddar Grated FSI

Cheddar Grated FSI

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Low Fat Chunky Cottage Cheese FSI

Low Fat Chunky Cottage Cheese FSI

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Cheddar

Cheddar

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Cheddar Grated

Cheddar Grated

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