Sunday, 15 November 2015

Spinach Corn and Egg Casserole....

Spinach Corn and Egg Casserole....


Microwave recipe
Ingredients
6 Eggs
1 cup Corn
1 cup Spinach chopped
2 tbsp Garlic, Ginger and Fresh Chilli minced
Salt to taste
1/2 tsp Pepper powder
3 tbsp Whole Wheat Flour
1 cup Milk
1 tbsp Nutralite Spread
1/2 cup grated Cheddar and  Mozzarella cheese

Method
Take the corn in a microwave bowl, add 1 cup of water and cook the corn for 5 minutes. Remove it from the microwave, drain the water and keep it aside. Take the spinach, add 1/2 cup water and  microwave it for 2 minutes. Take it out. Beat the eggs, add salt and pepper. Take a glass baking dish, add nutralite spread, put the dish in the microwave for 30 seconds. Take it out. Add the garlic, ginger and chilli mince, stir it. Put it in the microwave for 2 minutes, stirring it at the interval of 30 seconds. Take it out. Add the whole wheat into the dish, stir it. Microwave it for 2 minutes, stirring in between every 30 seconds. Take it out, add the milk and whisk the flour with the milk. Put it back for 3 minutes, whisking it every 30 seconds. Take it out, add the beaten eggs to the white sauce, whisk it. Take 1/2 cup corn and crush it. Add the whole corn, crushed corn and spinach to the beaten eggs and white sauce. Microwave it for 4 minutes. Take it out. Sprinkle the cheese and microwave  it for 6 minutes more. Serve it with bread toast.