Vegetarian Gratinee recipe
information
240 Calories per serving
ingredients
1/2 green pepper, seeded
1/2 red pepper, seeded
salt
1 teaspoon vegetable oil
1 small onion, chopped
3 oz (90 g) drained canned kidney or butter beans
2 tomatoes, peeled and chopped
1/4 teaspoon dried oregano, or 1 teaspoon chopped fresh oregano
pepper
2 eggs
2 tablespoons grated Parmesan cheese
1/2 red pepper, seeded
salt
1 teaspoon vegetable oil
1 small onion, chopped
3 oz (90 g) drained canned kidney or butter beans
2 tomatoes, peeled and chopped
1/4 teaspoon dried oregano, or 1 teaspoon chopped fresh oregano
pepper
2 eggs
2 tablespoons grated Parmesan cheese
method
1. Cut the green and red pepper into 1/2 inch (1.25 cm) squares, plunge in boiling salted water and boil for 4 minutes. Drain.
2. Heat the oil, add the chopped onion and stir-fry for 3 - 4 minutes.
3. Stir the peppers, beans, tomatoes and oregano into the onions and mix well. Season with salt and pepper, cover the pan and leave over a low heat for 4 - 5 minutes.
4. Transfer the vegetable mixture to an au gratin dish, make two wells in the vegetables and break the eggs into the dips. Sprinkle the vegetables and eggs with the cheese.
5. Cook about 3 inches (7.5 cm) away from a moderately hot grill for about 10 minutes, depending on how well you like your eggs cooked.
2. Heat the oil, add the chopped onion and stir-fry for 3 - 4 minutes.
3. Stir the peppers, beans, tomatoes and oregano into the onions and mix well. Season with salt and pepper, cover the pan and leave over a low heat for 4 - 5 minutes.
4. Transfer the vegetable mixture to an au gratin dish, make two wells in the vegetables and break the eggs into the dips. Sprinkle the vegetables and eggs with the cheese.
5. Cook about 3 inches (7.5 cm) away from a moderately hot grill for about 10 minutes, depending on how well you like your eggs cooked.
serving amount
serves 2
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