Egg casserole with watercress
Experience a culinary adventure with Egg and Watercress Casserole, delivering 120 calories per serving. Enjoy the diversity of flavors and the freshness of ingredients, especially during the spring and summer seasons. Easily prepare this dish and relish the delightful combination of eggs and watercress. It can be savored at any time of the day, adding a healthy and appetizing touch to your daily meals. Give this distinctive recipe a try and indulge in a unique dining experience.
- 4 eggs
- 150 grams of 0% fat cottage cheese
- 3 tomatoes
- 1 clove of garlic
- 1 bunch of watercress
- 1 spoonful of chopped fresh basil
- Pepper
Wash the watercress and cook it in boiling water for five minutes.
Drain it well in a colander, then mix it with the cottage cheese.
Pepper to taste.
Use four ramekins.
In each, place a layer of the watercress mixture, then break an egg on top.
Cook in a water bath in a preheated oven.
Meanwhile prepare a tomato coulis with garlic and basil.
When serving, top the eggs with the coulis.
Serve the casserole alongside tomato and garlic sauce.
Garnish with freshly chopped basil.
Accompany with slices of fresh bread.
Add tomato rings for decoration.
Serve as a light meal or with toast and salad.
- Protein 45%
- Fat 44%
- Carbohydrates 11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.