Roast potato and spring greens bake
Need a gluten free and lacto ovo vegetarian main course? Roast potato and spring greens bake could be an outstanding recipe to try. This recipe serves 2 and costs $1.46 per serving. One portion of this dish contains roughly 18g of protein, 27g of fat, and a total of 448 calories. Head to the store and pick up onion, salt, dried thyme, and a few other things to make it today. This recipe is liked by 19 foodies and cooks. From preparation to the plate, this recipe takes around 45 minutes. It can be enjoyed any time, but it is especially good for Easter. It is brought to you by Amuse Your Bouche. Taking all factors into account, this recipe earns a spoonacular score of 87%, which is amazing. Spring Greens Quiche + A Spring Entertaining Giveaway, Spring greens with bacon, and Spring Greens with Berries are very similar to this recipe.
Servings: 2
Ingredients:
Black pepper
100g spring green cabbage, shredded
Pinch cayenne pepper
50g cheddar cheese, grated
2tbsp cooking oil
1/2tsp dried thyme
1 egg, lightly beaten
2 cloves garlic, minced
Pinch ground nutmeg
1/2 onion, cut into short strips
300g potatoes (skins on), cut into chunks (I used new potatoes)
Salt
200ml semi-skimmed milk
Equipment:
baking pan
Cooking instruction summary:
When the milk and cabbage mixture has cooled, add the beaten egg and half of the cheese, and stir well. Transfer the roast potatoes into a baking dish, and pour over the cabbage mixture. Stir to combine, and top with the remaining cheese. Bake for a further 20 minutes or so, until the cheese is melted and the centre is set.
Step by step:
1. When the milk and cabbage mixture has cooled, add the beaten egg and half of the cheese, and stir well.
2. Transfer the roast potatoes into a baking dish, and pour over the cabbage mixture. Stir to combine, and top with the remaining cheese.
3. Bake for a further 20 minutes or so, until the cheese is melted and the centre is set.
Nutrition Information:
covered percent of daily need
