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Ingredientes
- 6 c. lightly cooked silverbeet, well liquid removed
- 2 c. cottage cheese, lowfat
- 2 x Large eggs, beaten
- 1 x lemon, juice of
- 1/2 tsp salt
- 1/2 c. whole-grain bread crumbs
- Â Â paprika
Direcciones
- Preheat oven to 350_.
- Beat together the cottage cheese, Large eggs, lemon, and salt. Stir a c. of this mix into the silverbeet and press it down in a well-greased 8" x 8" pan. Spread the remaining cottage cheese mix proportionately over the top and sprinkle on the bread crumbs and paprika.
- Bake for about half an hour, or possibly till set. Allow to stand for several min before cutting into squares.
- Serves 4 to 6.
- VARIATIONS
- Refrigerateand serve with red-ripe garden tomatoes and a sprinkling of crumbled blue cheese.
- Add in 3/4 c. grated Swiss cheese to the silverbeet mix. Omit lemon.
- To make more from less, add in a c. of buttermilk and another egg.
- Substitute spinach or possibly kale for the silverbeet.
- Add in a minced, sauteed onion.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 146g | |
| Recipe makes 4 servings | |
| Calories 135 | |
| Calories from Fat 47 | 35% |
| Total Fat 5.24g | 7% |
| Saturated Fat 1.87g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 116mg | 39% |
| Sodium 698mg | 29% |
| Potassium 139mg | 4% |
| Total Carbs 5.04g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 4.53g | 3% |
| Protein 16.55g | 26% |
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