| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Servings |
boats
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Ingredients
- 8 mini taco boats such as Old El Paso brand
- 4 eggs
- 2 tbsp reduced fat cream
- 1 large handful baby spinach
- 1 Onion
- 1 leek
- 4 button mushrooms
- 5 broccoli florets
Ingredients
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|
Instructions
- Preheat oven to 180C.
- Place 8 boats on a baking paper lined tray and set aside.
- Lightly steam broccoli.
- Saute the leek in a small splash of olive oil until it becomes soft. Add onion and mushroom and cook for a couple of minutes.
- Add spinach and cook for 1 minute or until spinach is wilted.
- Place equal amounts of vegetable mix and broccoli in boats.
- Mix eggs and cream together and pour over top of veggies.
- Bake in oven for approximately 15 minutes, or until egg mix has risen and is firm to the touch.
Recipe Notes
Recipe serves 4 people (2 boats per serve) at 256 calories per serve