Cheesy veggie wedges recipe
This recipe is so tasty! Perfect served cold in packed lunches or as a snack, it's equally good as a light dinner, served warm with a side of vegetables or salad.
Prep: 10 mins
Cook: 25 mins
Serves 4
Ingredients
- 100g pasta shapes (or 300g cooked potato, in chunks)
- 1 teaspoon vegetable oil
- 1 small onion, chopped
- 1 courgette, grated
- 1 carrot, grated
- 4 eggs
- 50g reduced-fat hard cheese, grated
- 2 teaspoons dried mixed herbs
- 1 pinch ground black pepper
Method
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Cook the pasta shapes in boiling water for 10 to 12 minutes, until just tender. Once ready, drain thoroughly and rinse with cold water to cool them quickly.
Information:You could use cooked potatoes instead of pasta. You will need about 300g altogether, chopped into chunks.
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While the pasta is cooking, heat the vegetable oil in a non-stick frying pan and gently cook the onion for 3 to 4 minutes, stirring often. Remove from the heat and add the courgette, carrot and pasta (when ready). Mix well.
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In a bowl, beat the eggs together and add the cheese. Stir in the dried herbs and season with some pepper.
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Pour the egg mixture into the frying pan that has the pasta and vegetables, and cook over a low heat for 4 to 5 minutes, without stirring, to set the base. Meanwhile, preheat the grill to medium-high.
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Put the frying pan under the grill and cook for 4 to 5 minutes until the surface has set and is golden brown.
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Remove from under the grill and leave to cool for a minute. Cut into 4 slices and serve with a side of vegetables or a salad.
Information:If adding to a packed lunch, let cool completely before cutting into wedges. Wrap the slices in cling film or greaseproof paper and keep in the fridge until needed.
