Serves: 6, Calories: 366, Time: 2 hrs
Ingredients:
- 5 chicken/veg frankfurters, sliced. 350
- 3 peppers, roughly chopped. 150
- 600g potatoes, chopped. 486
- 1 onion, roughly chopped. 75
- 270g Vittoria tomatoes, halved. 80
- 2 courgettes, roughly chopped. 80
- 50ml milk. 25
- 8 eggs. 600
- 2 tbsp veg oil. 248
- 75g peas (frozen or fresh). 50
- 75g corn (frozen or fresh). 50
- salt and pepper
- 1 tsp rosemary
- 1 tsp thyme
Method:
- Preheat oven to 180°C Fan/Gas Mark 6.
- In medium saucepan; Parboil new potatoes for 10 mins. All other potatoes, omit this step.
- In 12x9" Pyrex roaster; Toss peppers, onions and potatoes in oil and herbs. Season.
- Roast for 25 mins.
- Stir in courgette and frankfurters.
- Roast for 25 mins.
- Stir in tomatoes, peas and corn, level.
- Roast for 20 mins.
- In jug; Whisk eggs and milk. Put into dish.
- Bake for 20-23 mins, turning halfway.
- Serve hot or cold with Potato Salad, Spicy Potato Wedges, Courgette Tuna Boats with Chilli Couscous, or Courgette Boats with Avocado Salad.
- Keep refrigerated for upto 3 days.
Calories = 2194
- 2194 / 6 = 366
Tip: Swap frankfurters for vegetarian sausages to make vegetarian.