Really tasty had warm with baked beans. I used mushrooms instead of peppers and chopped the sausages up.
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Low-calorie cooking spray
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1/2 large onion, finely sliced
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2 peppers, any colour, deseeded and sliced (or sub with tomatoes,
mushrooms, spinach)
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4 Slimming World sausages, defrosted
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3 medium eggs
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75g fat-free natural cottage cheese
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1 tsp dried mixed herbs
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25g reduced-fat mature Cheddar, grated
1. Heat your oven to 180°C/fan 160°C/gas 4.
2. Spray a large, non-stick frying pan with
low-calorie cooking spray and put it over a medium-high heat. Tip in the onion
and peppers, season lightly and fry for 8-10 minutes, until soft and starting
to colour – add 1-2 tbsp water if they start to dry out. Remove from the pan
and set aside.
3. Wipe out the pan, then cook the sausages over
a medium-high heat for 10 minutes, until browned all over. At the same time,
mix together the eggs, cottage cheese, herbs, half the Cheddar and a twist of
black pepper.
4. Put the onion, peppers and sausages in a 23cm,
round ovenproof dish (if you’re using a loose-bottom baking tin, line it with
foil and spray with low-calorie cooking spray). Tip in the egg mixture, then
evenly scatter over the remaining Cheddar and bake for 20-25 minutes, until
just set. Divide between 2 plates and serve with a large salad. This can also
be enjoyed cold.
