Impossible Pie Dinner Lunch Print this recipe Details Serves: 4Number of ingredients: 15To prep: 15 minutesTo cook: 45 minutesDifficulty: Easy Nutrition per servingKilojoules: 1759Calories: 421Protein: 30.4gFat: 24.9gSaturated Fat: 5.8gCarbohydrates : 14.7gCarbohydrates per 100g: 3.2gFibre: 7.3gSodium: 374mgPotassium: 995mg Ingredients 1 tablespoon olive oil 1 small onion, finely chopped 1 cup mixed vegetables 1 cup cooked lean protein (chicken, lean mince or canned salmon), flaked or finely chopped 4 eggs 1 cup reduced-fat milk ½ cup reduced-fat grated cheese ¼ cup almond meal Black pepper to taste Simple Garden Salad 2 cups mixed salad leaves (rocket, baby spinach, cos lettuce) 1 cup cherry tomatoes, halved 1 medium cucumber, sliced 1 cup grated carrot ½ cup canned chickpeas, rinsed and drained 2 tablespoons extra virgin olive oil 1 tablespoon lemon juice or red wine vinegar Salt and cracked pepper, to taste Method Place salad leaves, tomatoes, cucumber, carrot and chickpeas into a large bowl. Drizzle with olive oil and lemon juice or vinegar. Season lightly with salt and pepper. Cover and set aside. Preheat oven to 180°C (fan-forced). Heat oil in a non-stick pan. Add onion and cook until soft. Add vegetables and cook briefly until just tender. Spread vegetables evenly in a lightly greased pie dish. Scatter protein evenly over the vegetables. In a bowl, whisk eggs, milk, almond meal and pepper until smooth. Pour egg mixture over the filling. Sprinkle cheese on top. Bake for 35–40 minutes, or until set in the centre and lightly golden.
