Use as part of a tapas selection or increase this recipe for a tasty family dish.
canola oil spray
1-2 Tbsp polenta
6 cups prepared vegetables: sliced capsicum, sliced onions, diced carrot, broccoli florets
¼ cup water
4 eggs, beaten
freshly ground black pepper, to taste
½ cup farmhouse pickle
microgreens or salad greens for serving
Preheat oven to 180ºC.
Spray 6 large muffin pans with oil and dust with polenta.
Heat a large heavy-based frying pan, spray with oil and add vegetables. Stir fry for 2-3 minutes.
Add water, cover and cook until vegetables are just tender. Add more water if necessary. Cool.
Beat eggs, salt and pepper together, stir in pickle and spoon into prepared muffin pans.
Bake in preheated oven for 15-20 minutes until golden and mixture is set.
Remove from pans and serve hot or cold with a green salad or microgreens.
For other tapas dishes go to the Resources section, and download the Ideas for small plates poster.
Nutrition Information Panel
|Per Serving [6 Serves]|
|- saturated fat||0.9g|