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. Lightly spray a 20cm x 30cm slice tin or baking dish with oil. Line base and sides with baking paper, extending paper 4cm above edge of tin on long sides.
- Cook potato in a medium saucepan of boiling salted water for 10 minutes or until just tender, adding asparagus to pan for the final 2 minutes of cooking time. Drain and set aside to cool slightly.
- Scatter potatoes, asparagus, basil, tomatoes and shallots over base of prepared tin and pour over eggs. Top with ricotta and parmesan. Season with salt and pepper.
- Bake for 15-20minutes or until golden and set. Set aside in tin to cool slightly, then use lining paper to lift slice from tin. Cut into 8 even pieces. Serve warm or cold.