This is vegetarian, gluten free and low in calories – it’s just egg-cellent!
1 large red capsicum
500g potatoes, peeled, thickly sliced
400g pumpkin, peeled, thickly sliced
50g baby spinach leaves, shredded
1 cup (100g) grated reduced-fat mozzarella cheese
2 green onions (shallots) , finely chopped
150g reduced-fat fresh ricotta, crumbled
6 eggs , at room temperature
2 egg whites
250g light sour cream
1 dessertspoon dried oregano
1 garlic clove , crushed
- Preheat oven to 220C or 200C fan-forced. Grease a deep 22cm round cake pan. Line base and sides with baking paper. Place pan on baking tray.
- Place capsicum on baking tray and bake for 15 minutes, until skin blisters. Remove from oven. Place in a heatproof bowl. Cover with plastic wrap and stand for 5 minutes. Peel, remove seeds and membrane and thinly slice. Reduce oven temperature to 180C or 160C fan-forced.
- Meanwhile, place potato and pumpkin in a steamer and cook until tender. Arrange half each of capsicum, potato and pumpkin over base of pan. Top with half each of spinach, mozzarella, onion and ricotta. Repeat layers, finishing with ricotta.
- Whisk eggs, egg whites, sour cream, oregano and garlic in a large jug. Season. Pour over vegetables. Cover with foil and bake for 40 minutes. Remove foil and bake for 35-40 minutes, until just set at centre. Stand in pan for 1 hour or until cooled. Remove from pan and cut into wedges.
Prep time: 30 minutes Cooking time: 1 hour 40 minutes Standing time: 1 hour
Reference: BBC Australian Good Food Magazine