Part of tonight’s dinner inspiration came from the Slimming World USA Facebook page (the person who posted it, got it in a Slimming World cook book), when I saw the picture of it and how versatile it is (you can make it with pasta or potatoes, and probably even rice) I simply had to try it out.
It was something that I had all the ingredients for on-hand, it went rather nicely with the other recipe I wanted to try tonight, (the KFC-style chicken) and it had a healthy dose of super free food in it – which is always good, and it seemed like it’d be a tasty dish!
I tweaked it slightly (as I always do!) I don’t like tomatoes so I left those out, Col doesn’t like spicy foods so I left out the chilli flakes (and I replaced this with some Cin-sational seasoning!) That aside, I went with the recipe as-is.
I think I expected a more creamy-type sauce in this, I wasn’t expecting a more ‘scrambled eggs poured over spuds and veggies’ kinda deal. The said, once I adjusted to the texture difference (not a bad difference, I just didn’t expect it) it actually tasted pretty darn good – Col enjoyed it also, which I admit, I was a little surprised by.
It’d make for a great breakfast casserole, just add some ‘free’ breakfast meat and perhaps change the peas and broccoli to bell peppers and you got yourself a ‘free’ breakfast – like I said, it’s a versatile recipe!
I’d like to try this recipe with a more creamy sauce – kind of like the sauce I make for mac and cheese (though I’ll definitely make it as-is again in the future), and I’d also maybe add a tablespoon of wholegrain mustard or curry powder or something – just to add a little depth to the dish, that perhaps the chilli flakes would have added if I’d used them!
- 400g potatoes - cubed
- 400g broccoli florets
- 1 onion (sliced)
- 200g frozen peas
- 200g cherry tomatoes - halved (I omited this)
- 3 large eggs
- 1 tsp dried chilli flakes
- 200g quark (I used fat free cream cheese)
- 3 garlic cloves - crushed
- A small handful of fresh flat-leaf parsley
- 120g shredded cheddar cheese
- salt and ground pepper
- Pam/Fry light
- Preheat oven to 490F.
- Boil potatoes until tender - drain and set aside.
- Boil broccoli for two minutes - drain and set aside.
- 'Fry' onion, broccoli and peas in a frying pan sprayed with Pam for two minutes, mix in the potatoes and transfer to an ovenproof dish.
- Whisk the eggs with the chilli, quark and garlic until smooth. Add parsley, season well and stir. Pour over the potato mixture, sprinkle cheese and bake for 25-30 minutes or until golden.
I make something very similar, but in the pan, more like an omelet type of dish. That way, it’s easier to cook it to the way you like it : if you want it more creamy, then cook it less…
Also, the cream cheese has less liquid in it than Quark would have, which might be why you dish was drier..
Just throwing ideas out there 😉
yeah a friend used blended cottage cheese which would probably work better. But I liked it all the same!