Egg cannelloni with creamy spring veges and roast tomato sauce
(at time of publication)
- spray oil
- ½ red onion, finely chopped
- 1 clove garlic, finely chopped
- 8 spears asparagus, ends trimmed, chopped into 3cm pieces
- 2 courgetteszucchini, summer squashX, thinly sliced
- ½ cup frozen peas, thawed
- 4 cups baby spinach or rocketarugulaX
- ½ cup cottage cheese
- 4 eggs, lightly beaten with
- 4 tablespoons water
- 2 tablespoons parmesan
- 2 cups cherry tomatoes
- fresh herbs to garnish, eg, thyme, parsley
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.
Nutrition Info (per serve)
Total fat 23g
–Saturated fat 7g
Dietary fibre 8g
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