Bean Casserole with Zucchini Omelette Topping
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1 tsp olive oil to grease casserole dish1 tin of mixed bean salad1 tin chopped tomatoes100g sweetcorn (I use frozen as I always have it)1 zucchini - sliced2 large eggs - beaten100mls milk
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.
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.
Nutritional Info 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
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