- 1 Tbspn low-fat spread
- 1 onion, finely sliced
- 1 clove garlic, chopped finely
- 2 cups asparagus, halved
- 1 cup mushrooms, sliced
- 8 eggs
- 125g extra-light ricotta cheese
- 80 ml trim milk
- 2 Tbspn lime juice
- 1/2 tpsn curry powder
- 1/2 cup Parmesan cheese, grated
- 1 tomato, sliced
Step 1. Heat oven to 200ºC. Line (24cm diameter) cake tin with baking paper.
Step 2. Heat low-fat spread in fry pan and gently cook onion and garlic until soft.
Step 3. Add asparagus and mushrooms and fry for about 3 minutes, stirring. Remove from heat and empty into a large bowl.
Step 4. Beat eggs, ricotta cheese, trim milk, lime juice, and curry powder until combined. Add Parmesan cheese and stir.
Step 5. Season egg mixture with salt and pepper and then add asparagus mixture.
Step 6. Pour into cake tin and place sliced tomato on the top. Bake for approximately 45 minutes, until set and golden brown. If it starts to brown to quickly, cover with tin foil.
Step 7. Allow to cool slightly in cake tin before removing.
Optional extras: Sundried tomatoes, lean bacon, sliced olives and basil pesto.
Serve with a garden salad and healthy tomato chutney/relish