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Cheesy Broccoli Bake


Serves 4
5 points per serving

340g potatoes
397g broccoli florets
1 onion
3 garlic cloves
198g cherry tomatoes
80g grated cheddar cheese (low fat)
small handful of fresh parsley
Fry light
198g frozen peas
3 large eggs
1 tsp dried red chilli flakes
198g quark
salt and freshly ground black pepper

Preheat oven to 200C/400F/Gas6. Peel and cut the potatoes into cubes or slices. Place in a pan of boiling water and simmer until tender. Drain and set aside. Boil the broccoli for 2 minutes and drain. Peel and slice onion, peel and crush the garlic. Halve the tomatoes. Chop parsley.

Spray a heavy-based frying pan with Fry Light and stir-fry the onions for 3-4 mins over a med-high heat. Add broccoli, toms and peas. Stir-fry for 1-2 mins. Mix with the potatoes and transfer to an ovenproof dish.

Whisk eggs with the chilli, quark and garlic until smooth. Add the parsley, season well.

Pour this over the ingredients in the ovenproof dish and sprinkle over the cheese and bake for 30-35 mins.
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