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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This low-calorie, makeover bacon and egg pie is perfect for a simple supper or lunch and is lower in salt and saturated fat than the original version. Eat it with a side salad or as part of a picnic.
1 Preheat oven to 190°C. Lay 1 filo pastry sheet on a large board. Brush very thinly with melted spread. Lay another sheet on top and repeat until you have 6-sheet stack. Line base and sides of a large baking dish (about 25x30cm) with filo pastry stack.
2 Sprinkle with bacon, onions and peas.Gently pour eggs over.
3 With remaining filo make a 3-sheet filo pastry stack. Fold in half and place carefully on top pie. Trim or fold in edges as required. Pierce pastry in several places (with a knife or fork) to allow steam to escape.
4 Bake for 10 minutes then reduce temperature to 180°C. Cook for 40-45 more minutes until pastry is golden and filling feels firm when tested with a knife. Serve warm or at room temperature.
Add tomato: Slice 2 medium-sized tomatoes thinly and place slices on top of bacon before adding spring onions and peas.
Add potato: Chop leftover cooked potato in small chunks and add to pie with peas and spring onions.
Calories 0.00 cal
Kilojoules 133 kJ
Total fat 18 g
Saturated fat 6 g
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