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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This vegetarian egg cannelloni with creamy spring veges and roast tomato sauce recipe, is one of those all-time family favourites for lunch or dinner, gluten free option and high in calcium, protein and fibre.
1 Preheat oven to 200°c. Spray a frying pan with oil and set over a medium-high heat. Add onion and garlic and cook, stirring, for 3-4 minutes. Add asparagus and courgettes and cook, stirring, for 2 minutes. Add peas and spinach or rocket and cook until wilted. remove from heat and stir through cottage cheese. Set aside.
2 Spray a small frying pan with oil and set over a high heat. Pour about ¹/6 of the egg mix into the pan and tip pan to make a thin omelette. Cook about 30 seconds to 1 minute until set. Remove from pan and set aside. repeat with remaining mixture to make 6 omelettes.
3 In a baking dish, place an omelette and spoon in ¹/6 of the vegetable mixture. Roll gently to make a cannelloni. Repeat with remaining 5 omelettes and mixture. Arrange in dish, sprinkle with parmesan and scatter over cherry tomatoes.
4 Bake in oven for 15 minutes, until parmesan is golden and tomatoes are soft. Garnish with herbs to serve.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Calories 417 cal
Kilojoules 1750 kJ
Total fat 23 g
Saturated fat 7 g
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Every recipe meets strict nutrition standards aligned with the Australian and New Zealand Dietary Guidelines.
This Recipe serves 2 how come you say make 6 omlettes The picture shows only 4 omlettes, especially since there are 8 asparagus spears which woul be 2 in each.
Hi there
Apologies for any confusion. The asparagus should be chopped into 3cm peices. The picture shows two of the egg ‘cannelloni’ already dished up. There are three cannelloni per person with the vegetables evenly distributed among them.
Warm regards
Jenny de Montalk, HFG editor