Potato and
Corn Slice
Serves 4
2 ½ points each serve.
1 large onion, sliced
1 tsp minced garlic
1 red capsicum, chopped
2 corn cobs, kernels removed
2 tsp fresh oregano
2 medium potatoes, peeled and thinly sliced
5 eggs, lightly beaten
½ cup buttermilk
2 tsp fresh thyme, chopped
60g reduced-fat tasty cheese, grated
Coat a 20cm square cake tin with cooking spray. Preheat oven to 180C.
Coat a pan with cooking spray, heat and add onion, garlic and capsicum. Cook until soft.
In med bowl, combine onion mixture, corn and oregano. Combine eggs, buttermilk and thyme.
Arrange half the potatoes in the pan, sprinkle with onion mixture then pour ¾ of egg mixture over the top. Put the other half of potatoes on top and pour over remaining egg mixture. Sprinkle with cheese . Bake for 1 hour, or until cooked and tender.
Serves 4
2 ½ points each serve.
1 large onion, sliced
1 tsp minced garlic
1 red capsicum, chopped
2 corn cobs, kernels removed
2 tsp fresh oregano
2 medium potatoes, peeled and thinly sliced
5 eggs, lightly beaten
½ cup buttermilk
2 tsp fresh thyme, chopped
60g reduced-fat tasty cheese, grated
Coat a 20cm square cake tin with cooking spray. Preheat oven to 180C.
Coat a pan with cooking spray, heat and add onion, garlic and capsicum. Cook until soft.
In med bowl, combine onion mixture, corn and oregano. Combine eggs, buttermilk and thyme.
Arrange half the potatoes in the pan, sprinkle with onion mixture then pour ¾ of egg mixture over the top. Put the other half of potatoes on top and pour over remaining egg mixture. Sprinkle with cheese . Bake for 1 hour, or until cooked and tender.
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