Do you have leftover vegetables at home and don't know what to do with them? This simple savoury pie is a great option! It's quick, tasty and perfect both fresh and for a cold snack the next day. Plus, it's a great way to use up any vegetables you have on hand.
Finished in 45 minutes
Portions 4
Difficulty simple
Ingredients
○ 200 g of sweet potatoes (or potatoes)
○ 1/2 red pepper and zucchini
○ 100 g broccoli (or spinach)
○ 4 eggs
○ 100 g cottage cheese
○ 125 g mozzarella light
○ 30 g parmesan
○ seasoning: Italian herbs, salt, pepper
○ 5 g butter (to grease the baking sheet)
Method
- Peel the potatoes or sweet potatoes and cut into smaller pieces. Fry them lightly in a pan with a little olive oil until they are golden.
- Prepare a baking dish and grease it with butter. Spread the roasted sweet potatoes (or potatoes) on the bottom of the baking dish. Then layer the remaining vegetables - peppers, broccoli and zucchini, all cut into smaller pieces - on top of the sweet potatoes.
- In a bowl, whisk the eggs with the cottage cheese, add the Italian herbs, salt and pepper. Pour this mixture over the vegetables in the baking dish and spread evenly. Finally, add the parmesan cheese and shredded mozzarella on top.
- Bake in a preheated oven at 180 °C for approximately 30-35 minutes, until the cake is beautifully golden.
Tips and tricks
○ Add more protein - If you want to make the cake even more nutritious, you can add some shredded chicken, ham or smoked tofu to the mix.
○ Use different types of cheese - Parmesan and mozzarella are great choices, but experiment with other types of cheese too! Feta, gouda or goat cheese are great for adding even more flavor to the pie.
○ Pie on the go - This pie is great not only as a main dish, but also as a light lunch to take to work or on trips. It's just as tasty cold and you can easily pack it in a box.
Nutritional information
| Nutritional values | per piece (1/4) |
| Protein | 16 g |
| Carbohydrates | 16 g |
| Fats | 12 g |
| cal | 230 kcal |
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