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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 234.1
  • Total Fat: 7.0 g
  • Cholesterol: 141.7 mg
  • Sodium: 62.1 mg
  • Total Carbs: 30.9 g
  • Dietary Fiber: 6.1 g
  • Protein: 14.1 g

View full nutritional breakdown of Bean Casserole with Zucchini Omelette Topping calories by ingredient
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Bean Casserole with Zucchini Omelette Topping

Submitted by: JTAIT3

Introduction

This is a really easy recipe to make when you're short of prep time or have had a hard day!! It takes seconds to prepare and you can add other ingredients to the mix to spice it up such as cayenne pepper, garlic, worcestershire sauce, or chilli flakes and grated cheese on top! I love this dish as it gets some much needed extra fibre in my diet and is really healthy and low in calories too. Serve with a side salad or a small baked potato. This is a really easy recipe to make when you're short of prep time or have had a hard day!! It takes seconds to prepare and you can add other ingredients to the mix to spice it up such as cayenne pepper, garlic, worcestershire sauce, or chilli flakes and grated cheese on top! I love this dish as it gets some much needed extra fibre in my diet and is really healthy and low in calories too. Serve with a side salad or a small baked potato.
Number of Servings: 3

Ingredients

    1 tsp olive oil to grease casserole dish
    1 tin of mixed bean salad
    1 tin chopped tomatoes
    100g sweetcorn (I use frozen as I always have it)
    1 zucchini - sliced
    2 large eggs - beaten
    100mls milk

Directions

Serves 3-4

1. Preheat the oven to 200C.
2. Grease a round casserole dish with the olive oil using some kitchen paper.
3. In a bowl mix together the mixed beans, tomatoes and sweetcorn.
4. Empty the indredients into the casserole dish.
5. Slice the zucchini and place each slice on top of the bean mix, starting from the outside and working in a circle towards the middle, overlapping each slice.
6. Beat the eggs with a splash of milk and salt and pepper.
7. Pour the egg mixture over the sliced zucchini.
8. Bake in the oven for 35mins.
9. Finish off under the grill for a few minutes to ensure the egg is fully cooked and the topping starts to brown.

Number of Servings: 3

Recipe submitted by SparkPeople user JTAIT3.






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