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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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A satisfying high-fibre meal that's perfect for Meat-free Monday!
1 Preheat oven to 180°C fan-forced. Heat oil in a 26cm oven-proof skillet pan over medium heat. Add onion and garlic and sauté, stirring, for 3 minutes. Add silver beet, asparagus or zucchini and stock and simmer for 8-10 minutes until asparagus or zucchini is tender and most of the moisture has evaporated. Stir through peas and remove from heat to cool slightly (about 10 minutes).
2 In a medium bowl whisk together egg, parmesan, ricotta and feta. Mix with vegetables until combined.
3 Roughly scrunch up the filo and put on top of the mixture. Continue with the remaining filo until the top is covered. Spray with oil and scatter with sesame seeds. Bake for 30 minutes or until golden.
Cottage cheese makes a great substitute if you can’t find reduced-fat ricotta in your local supermarket.
Calories 317 cal
Kilojoules 1324 kJ
Total fat 14.5 g
Saturated fat 4.6 g
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