Green Vegetable And Cottage Cheese Gratin
Ingredients:
560g green vegetables
chopped
(baby marrow
green beans
Brussel sprouts
asparagus
broccoli and peas)
30ml olive oil for drizzling
500g LANCEWOOD® Full Fat Plain Chunky Cottage Cheese
250ml LANCEWOOD® Double Cream Yoghurt
2extra large egg(s)
fresh basil or mint leaves
a handful finely chopped
salt & freshly ground black pepper
to taste
125ml LANCEWOOD® Cheddar
grated
Method
- Preheat the oven to 220°C and spray a baking tray with non-stick spray.
- Arrange the chopped vegetables on the baking tray and drizzle with olive oil. Roast for 10 minutes.
- Transfer to a deep medium-size baking dish and lower the oven temperature to 180°C.
- Using a mixing bowl, add the cottage cheese, yoghurt, eggs, herbs and seasoning and mix well with a wooden spoon, breaking up the egg yolks.
- Pour the mixture over the vegetables and top with cheddar. Bake for 30 – 35 minutes until golden brown and tender.
- Serve immediately.
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