Photo of Picnic slice by WW

Picnic slice

6
2
1
SmartPoints® value per serving
Total Time
1 hr 5 min
Prep
25 min
Cook
40 min
Serves
4
Difficulty
Easy

Ingredients

Potato

200 g, halved

Asparagus

150 g

Fresh basil

¼ cup(s), leaves, torn

Tomato(es)

5 medium, roma variety, quartered

Green shallot(s)

2 individual, thinly sliced

Egg(s)

8 medium, lightly beaten

Reduced-fat ricotta cheese

cup(s), (80 g)

Grated parmesan cheese

1½ tbs

Mixed salad leaves

1 cup(s), to serve

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 200°C. Line a 20cm x 30cm (base measurement) baking tin with baking paper.
  2. Cook potatoes in a small saucepan of boiling salted water for 15-20 minutes or until tender. Add asparagus to pan for final 2 minutes of cooking time. Drain and set aside to cool slightly.
  3. Spread potatoes, asparagus, basil, tomatoes and shallots in prepared tin and pour over eggs. Top with ricotta and parmesan. Season with salt and pepper.
  4. Bake for 15-20 minutes or until egg has completely set. Set aside to cool slightly, then cut into squares. Serve hot or cold with salad leaves.