Kale,Broccoli,Pepper & Cheese Bites
These savoury mouth full's are best served warm with a nice crisp salad. You can vary the vegetables according to season and what you have in the fridge.
The best rule is to have one quarter of your plate green for added magnesium, calcium,iron, omega oils and fibre.
1/2cup Arrabawn Skim Plus
1/3cup low fat ricotta cheese
2 tablespoons chickpea/gram flour
6 large organic eggs
2 large egg whites
Pinch himalayan salt
125g chopped kale
125g chopped broccoli
175g sliced roasted red peppers*
100g feta cheese or reduced salt & fat mature cheddar
- Heat the oven to 350F and brush a baking dish with olive or rapeseed oil.
- In a large bowl whisk together the Arrabawn Skim Plus, ricotta, flour until combined. Whisk in the eggs, egg whites, and salt until smooth.
- Stir in the vegetables and cheeses until well combined. Pour into the greased pan and bake for 20 minutes until set.
- Cool slightly and cut into 16 rectangles and serve warm.
Gluten & Wheat Free
*I find the easiest way to roast peppers is to place them on a greased tray in a hot oven lightly brushed with olive oil using the red only-yellow if you are really stuck. When the skin is turning black take out and cover with cling film or empty the still warm peppers into a zip lock bag and seal up. Allow to cool and the condensation will make it so easy to peel the skin off. If time is a factor just buy them ready made in a jar.