Page 17 - JG Performance May 19 Recipe Book

Potato Egg Bake
INGREDIENTS
1 kilogram potatoes (about 6 medium), peeled and diced 120 millilitres water
125 grams frozen chopped broccoli, thawed
6 green onions, thinly sliced
1 small sweet red pepper, chopped
6 large eggs
8 large egg whites
225 grams low fat cottage cheese
100 grams shredded reduced-fat cheddar cheese 50 grams grated Parmesan cheese
120 millilitres skimmed milk
2 tablespoons dried parsley flakes 1⁄2 teaspoon salt
1⁄4 teaspoon pepper
SERVES: 8
TOTAL TIME: 55 Minutes
INSTRUCTIONS
Begin by preheating your oven to 180°C/350°F/gas 4.
Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 7 minutes or until tender (test with a fork) then drain well
Spread potatoes in a 13 x 9 inch baking dish coated with cooking spray.
Top with the broccoli, onions and red pepper.
In a large bowl, whisk the remaining ingredients together until blended. Pour over potatoes and broccoli.
Bake, uncovered, for 35-40 minutes or until centre is set.
MACROS
CALORIES 235 PROTEIN 20 CARBS 20 FATS 9 FIBRE 2
17