Vegetable and cheese loaf

Yield: 1 servings

Measure Ingredient
1 tablespoon Olive oil
125 grams Baby mushrooms; sliced
3 \N Cobs corn; husks and silks
\N \N ; removed
150 grams Baby spinach leaves
6 \N Eggs
450 millilitres Cream
⅔ cup Grated mature cheddar
\N \N Salt and pepper

1. Pre-heat oven to 180deg.C. Line a loaf tin with Glad Bake or grease well.

2. Heat olive oil in a pan and saute the mushrooms. Cut corn from the cob and add to the mushrooms and cook on low heat until corn has softened a little but is still sweet. Lastly, add the spinach and toss through the other vegetables until wilted. Remove from heat.

3. Break eggs into a mixing bowl and add cream. Beat with a whisk until well combined. Add vegetables and half the cheese and season well with salt and pepper. Spoon mixture into prepared tin and sprinkle over the remaining cheese.

4. Bake in the oven for about 45 minutes or until golden on top and cooked through. Remove and allow to rest for 10 minutes before unmoulding onto serving plate. Serve in slices with a crisp salad.

Note: The mixture can be baked in muffin tins for individual serves.

Instead of using the above amount of cream, half and half cream and milk can be used or evaporated milk can be substituted.

Converted by MC_Buster.

Per serving: 1621 Calories (kcal); 154g Total Fat; (84% calories from fat); 44g Protein; 19g Carbohydrate; 1520mg Cholesterol; 501mg Sodium Food Exchanges: 0 Grain(Starch); 4½ Lean Meat; 0 Vegetable; 0 Fruit; 28 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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