Topped with a layer of grated cheese and cottage cheese.
Ingredients
-
1/4 vegetable stock tablet with less salt
-
120 grams polenta (corn meal)
-
40 grams grated mature cheese 30+
-
1 leek
-
1 tablespoon oil
-
oregano
-
250 grams cherry tomatoes
-
2 grilled peppers (refrigerated, without salt)
-
3 eggs
-
40 grams cottage cheese
Preparation
- Bring 500 ml of water to the boil with the piece of bouillon tablet.
- Pour the polenta into the stock while stirring with a whisk. Do this slowly so that no lumps form. Cook the polenta, stirring regularly, for 10 minutes to form a thick porridge.
- Remove the pan from the heat and stir in pepper and half of the grated cheese.
- Preheat the oven to 200°C.
- Clean the leek and cut the leek into rings.
- Fry the leek in the oil until soft. Season the leek with some pepper and oregano.
- Wash the tomatoes.
- Cut the peppers into strips.
- Line the springform pan with baking paper.
- Spoon in the polenta and smooth it out with a wet spoon. Spoon the leek on top and divide the tomatoes and bell pepper over it.
- Beat the eggs and stir in the rest of the grated cheese and cottage cheese. Divide this over the vegetables.
- Bake the vegetable pie in the middle of the hot oven for about 20 minutes until hot and golden brown.
materials
- Springform pan with a diameter of 20 centimeters or ovenproof dish with 1 liter capacity
- baking paper
Allergy info
Check the label for the use of broth.
Number of persons
2
Duration
30+ minutes
| Energy |
515 kcal |
|---|---|
| Egg white |
25 grams |
| Carbohydrates |
55 grams |
| Fat |
20 grams |
| Saturated fat |
6 grams |
| Fiber |
8 grams |
| Salty |
0.9 grams |
