[vc_row wpex_post_thumbnail_bg=”true” min_height=”100px”][vc_column][vc_single_image image=”2296″][/vc_column][/vc_row][vc_row remove_bottom_col_margin=”true” css=”.vc_custom_1554780340482{margin-top: 50px !important;margin-bottom: 0px !important;padding-bottom: 0px !important;}”][vc_column][vcex_heading text=”Roast Vegetable Pie” tag=”h1″ color=”#f5b7c1″ text_align=”center”][vcex_divider color=”#f5b7c1″ width=”5%” align=”center” height=”4px” margin=”top:20|bottom:40″][/vc_column][/vc_row][vc_row css=”.vc_custom_1554780210521{margin-top: 0px !important;padding-top: 0px !important;}”][vc_column width=”1/2″][vcex_heading text=”Ingredients” tag=”h2″][vcex_bullets]Serves 2 1/2
- 8 large eggs
- 1 cup mushrooms, chopped
- 200g pumpkin, steamed
- 300g sweet potato, steamed
- 1 small capsicum
- 250g low fat cottage cheese
- 150g low fat feta cheese
- 30g pine nuts
- 1 tbsp olive oil
- Serve with unlimited salad vegetables
[/vcex_bullets][/vc_column][vc_column width=”1/2″][vcex_heading text=”Directions” tag=”h2″][vc_column_text]Chop pumpkin & sweet potato into cubes, steam or 5 minutes or until just tender, set aside to cool. Mix all ingredients in a bowl and pour into lightly sprayed baking dish. Sprinkle salt and pepper on top and bake for 30 minutes or until cooked through. Serve with side salad.[/vc_column_text][/vc_column][/vc_row]
