Ingredients
• 1 onion, finely chopped
• ½ cup sliced mushrooms
• 250g low-fat cottage cheese
• 220g can baked beans
• 3 eggs, beaten
• 1 cup self-raising flour
• 500g frozen mixed vegetables, thawed
• 2½ cups baby spinach, finely chopped
• 1 tomato, sliced
• ½ cup grated low-fat cheese
Method
-
Preheat the oven to 180°C (160°C fan forced). In a frying pan, heat 1 tablespoon oil and fry onion for 4-5 minutes until soft. Add the mushrooms, cook for 2 minutes. Remove from heat.
-
In a large bowl, mix together cottage cheese, baked beans and eggs. Gradually add the flour, mixing continuously, until combined. Stir through vegetables, spinach and onion mixture. Season with pepper.
-
Pour mixture into a greased 2L capacity baking dish. Top with the tomato slices and sprinkle with grated cheese. Bake for 45 minutes, or until golden. Garnish with basil leaves. Serve with a garden salad if desired.
