Potato & Egg Bake

Ingredients:

• 6 Spud-Lite Potatoes
• 60g Chopped Spinach and Rocket
• 120g Chopped Yellow and Red Capsicum
• 120g Chopped Cherry Tomatoes
• 4 Large Eggs
• 1 Cup Full Cream Milk
• 40g Lite Tasty Cheese
• 10g Extra Virgin Olive Oil

Method:

1. Preheat your oven to 200 degrees Celsius.
2. Boil your potatoes until they’re soft.
3. Prepare an oven-safe dish (not a springform dish). Add the potatoes to the dish and mash them until they’re smooth.
4. Drizzle some oil over the potatoes and season with salt.
5. Add the spinach, rocket, capsicums, and tomatoes to the dish.
6. Mix the eggs with the milk and pour the mixture over the vegetables. (This is your second warning, no springform dish).
7. Top the mixture with lite tasty cheese and bake for 25-30 minutes, or until cooked through.
   
   

Macros provided below is per serve. This recipe creates six servings