Recipe courtesy of High-Protein Recipes by Victoria by Victoria Minell, Macmillan, RRP $49.00
You know when you open the fridge and there’s broccoli staring at you… next to those last two eggs you don’t know what to do with? This slice is your answer.
Ingredients
- 2 large eggs
- 2 tablespoons milk
- 150 g high-protein cottage cheese
- 1 tablespoon plain flour (GF flour optional)
- 1 head broccoli, chopped into tiny pieces (almost rice-sized)
- 200 g (1 1/3 cups) shredded light mozzarella
- 2 tablespoons grated parmesan
Method
1. Preheat the oven to 180°C fan-forced (200°C conventional) and line a small baking tray or loaf tin with baking paper.
2. In a bowl, whisk together the eggs, milk, cottage cheese and flour and season with salt and freshly ground black pepper to taste. Add the broccoli and mozzarella and mix to coat everything well.
3. Pour the mixture into the lined tray or tin, spreading the mixture out evenly. Scatter the parmesan over the top.
4. Bake for 35–40 minutes, or until golden and set in the centre.
5. Rest for 5 minutes before slicing – this helps it firm up and slice cleanly!
LEFTOVERS
Refrigerate in an airtight container for up to 3–4 days, or freeze individual slices for up to 2 months.
Reheat in the microwave for 30–45 seconds, or pop in the air fryer for 3 minutes to bring the edges back to life.