Egg cannelloni with creamy spring veges and roast tomato sauce
Nutrition Info.(per serve)
- spray oil
- ½ red onion, finely chopped
- 1 clove garlic, finely chopped
- 8 spears asparagus, ends trimmed
- 2 courgetteszucchini, summer squashX, thinly sliced
- ½ cup frozen peas, thawed
- 4 cups baby spinach or rocketarugulaX
- ½ cup cottage cheese
- 4 eggs, lightly beaten with
- 4 tablespoons water
- 2 tablespoons parmesan
- 2 cups cherry tomatoes
- fresh herbs to garnish, eg, thyme, parsley
Total fat 23g
Saturated fat 7g
Dietary fibre 8g
1 Preheat oven to 200°c. Spray a frying pan with oil and set over a medium-high heat. Add onion and garlic and cook, stirring, for 3-4 minutes. Add asparagus and courgettes and cook, stirring, for 2 minutes. Add peas and spinach or rocket and cook until wilted. remove from heat and stir through cottage cheese. Set aside.
2 Spray a small frying pan with oil and set over a high heat. Pour about ¹/6 of the egg mix into the pan and tip pan to make a thin omelette. Cook about 30 seconds to 1 minute until set. Remove from pan and set aside. repeat with remaining mixture to make 6 omelettes.
3 In a baking dish, place an omelette and spoon in ¹/6 of the vegetable mixture. Roll gently to make a cannelloni. Repeat with remaining 5 omelettes and mixture. Arrange in dish, sprinkle with parmesan and scatter over cherry tomatoes.
4 Bake in oven for 15 minutes, until parmesan is golden and tomatoes are soft. Garnish with herbs to serve.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.