Low-calorie cooking spray
600 g asparagus spears, woody ends trimmed
75 g frozen peas
8 medium eggs
1/2 small pack fresh basil, shredded
2 roasted red peppers in brine from a jar, drained and chopped
8 cherry tomatoes, halved
large pinch of dried chilli flakes
100 g fat-free natural cottage cheese
Salad, to serve
- Preheat the oven to 200˚C/fan 180˚C/gas 6 and spray a deep 30cm x 20cm non-stick roasting tin with low-calorie cooking spray.
- Put the asparagus and peas in a large saucepan of boiling water over a high heat and cook for 3 minutes. Drain well, plunge into cold water and drain again. Pat dry with kitchen paper and set aside.
- Beat the eggs and season lightly. Add most of the basil to the eggs along with most of the peas. Pour the eggs evenly into the roasting tin, then scatter over the asparagus, red peppers, cherry tomatoes, chilli flakes and remaining peas.
- Season the cottage cheese with freshly ground black pepper. Drop dollops of the mixture randomly into the egg and bake for 20 minutes or until golden and set. Scatter over the remaining basil and serve hot or cold with the salad.
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