Ingredients (10 portions)| Amount | Measure | Name |
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| 10 | pc | Eggs, medium |
| 200 | ml | Milk semi skimmed |
| 350 | g | Cheese, Cheddar grated |
| 200 | g | Tomatoes concasse |
| 900 | ml | KNORR Collezione Italiana Tomato and Basil |
| 30 | ml | Oil, Sunflower |
| 200 | g | Onions finely chopped |
| 400 | g | Pepper, green finely diced |
| 400 | g | Pepper, red finely chopped |
| 300 | g | Courgettes fine strips |
| | | 10 sprigs of basil. |
PreparationAdvance Preparation
Line a suitable tray minimum 2” sides with baking parchment
Pre-heat oven to 180ºC (350ºF) gas 4 and warm suitable serving dishes.
Method
1. Crack the eggs into a suitable size bowl beat lightly with the milk, add the cheese and tomatoes.Cover, refrigerate and label until required for use.
2. Bring the vegetale sauce to the boil over a medium heat, keep hot.
3. In a suitable pan heat the oil to a medium heat, lightly cook the vegetables without colour until soft. Remove from the pan and drain off excess oil, spread evenly across the prepared tray, pour over the egg custard mix.
4. Place in the pre heated oven and bake for approx 30 minutes until set and thoroughly cooked, remove.
4. Serve centre of plate in evenly cut portions with the sauce masked over or served separately, garnished with basil .
Handy hint
Serve with cooked pasta from the KNORR range of Collezione Italiana.
Healthy Hint
Keep added salt to a minimum. Use an unsaturated oil (olive or sunflower) and reduce the quantity used. This helps to provide a healthy balanced dish. Serve with a jacket potato, HELLMANN'S Light Mayonnaise or FLORA Original Spread and a crunchy green salad.
CCPs
Minimise hand contact with high risk protein to reduce possibility of cross contamination
Always wash your hands after handling eggs
Minimum cooking core temperature to 75oC for thoroughly cooked
Minimum holding temperature 63oC
Reheated food core temperature 82oC
Probes should be cleaned and sanitised before each test using approved wipes
Leftover food for recovery should be, chilled rapidly, covered, labelled, refrigerated and used within 24 hours
Discard leftover food of over 2 hours hot holding
Typical Nutrient Values per serving:
339 calories, 8.8g sugars, 7.3gfat, of which saturates 1.3g, 2.34g salt (based on sodium).
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