200 g, cut into 2cm pieces
1 bunch(es), spears, trimmed
¼ cup(s), leaves, torn
5 medium, roma variety, quartered
2 individual, thinly sliced
8 medium, lightly beaten
Reduced-fat ricotta cheese
⅓ cup(s), fresh, crumbled (80g)
Grated parmesan cheese
1 x 3 second spray(s)
- Preheat oven to 200°C. Line a 20cm x 30cm (base measurement) baking tin with baking paper.
- 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.
- Spread potatoes, asparagus, basil, tomatoes and shallots in prepared tin and pour over eggs. Top with ricotta and parmesan. Season with salt and pepper.
- 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.