Crunchy Topped Vegetable Pies
- PREP TIME: 15 mins
- COOK TIME: 15 mins
- SERVES: 4
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Ingredients
- 2 slices hi fibre white bread
- 12 whole almonds
- ½ x 500g packet Frozen Birds Eye Country Harvest Broccoli and Cauliflower, cooked following packet directions
- 1 cup frozen Birds Eye Corn Kernels, cooked following packet directions
- 2 eggs
- 1 cup skim milk
- ¼ cup extra low fat spreadable cream cheese
- 4-5 sprigs fresh parsley
- Spray oil
Instructions
- Place bread and almonds into a food processor and process until roughly chopped. Remove from processor and set aside.
- Place cooked Birds Eye Vegetables into 4 x 1 cup individual ovenproof dishes.
- Place cooked Birds Eye Corn, eggs, skim milk, cream cheese and parsley into food processor and process until well mixed. Pour mixture evenly over the vegetables. Sprinkle with bread topping. Spray lightly with oil and bake in preheated oven at 180°C for 15 minutes.
Hint:
Chopped lean bacon can be sprinkled on top in final step before baking
Nutritional Information
| Per Serve | |
| ENERGY |
1070kJ
|
| PROTEIN |
11.9g
|
| FAT TOTAL |
10.7g
|
| FAT SATURATED |
2.9g
|
| CARBS TOTAL |
24.7g
|
| CARBS SUGARS |
7.2g
|
| SODIUM |
229mg
|
| DIETARY FIBRE |
6.4g
|
