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Egg flip and potato pie
Ingredients
- 2 British Lion eggs
- 142ml semi-skimmed milk
- Salt & Pepper
- 320g cooked potatoes
- 113g tomatoes, skinned
- Low calorie cooking spray
- 126g grated low fat cheddar
- Parsley to garnish
Preparation time: 15 mins.
Cooking time: 40 mins.
Serves: 3.
Sue Warner’s Egg Flip and Potato Pie is the winner of the Eggs Factor recipe competition.
On Slimming World: 1 Syn on Extra Easy* and Green* per serving
*Add 6 Syns if not using cheese as a Healthy Extra ‘a’ choice
Method
- Preheat the oven to 170C
- Beat the eggs thoroughly and add the milk, salt and pepper
- Slice the cooked potatoes and tomatoes
- Spray a pie dish with low calorie cooking spray. Add a layer of potato, then tomato, add a sprinkling of cheeses and 2-3 tablespoons of the egg mixture. Layer again, finishing with a layer of cheese and pour over the remaining egg mixture
- Bake slowly in a moderate oven for about 40 minutes until set and the cheese topping is golden brown
- Garnish with parsley and serve.