Always check the labels of the products you use.
Method
- 1
Bake. Heat oven to 190C/fan 170C/gas 5. Oil a baking dish (1.2 litre) with the olive oil.
- 2
Step 2. Heat this pasta in salted boiling water in a big pan for 8 mins. Tip in all the vegetables and heat for another 2-3 mins till the pasta is tender and the vegetables a little softened.
- 3
Mix. Tip off the liquid, next tip in the baking dish and mix well. Beat the eggs and milk in a jug and tip in the thyme.
- 4
Mix (2). Blend the two cheeses together and tip in most of it to the egg mixture, next season. Pour into the baking dish, mix lightly, next strew the rest of the cheese on top.
- 5
Cool. Cook for 35-40 mins till set and golden. Cool for a few mins, next serve with a green salad.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Why this label?
13.5 g protein for 252 kcal = 5.4 g per 100 kcal, so protein gives about 21% of the energy. High protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
EU nutrition claims
- Low sugars: 4.2 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 162 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 252 kcal |
| Protein | 13.5 g |
| Carbohydrate | 27.9 g |
| of which sugars | 6.8 g |
| of which free sugars | 0 g |
| Fat | 9.9 g |
| of which saturates | 4.6 g |
| Fibre | 3.1 g |
| Salt | 0.49 g |
Protein per 100 kcal
5.4 g meets High protein (≥ 5 g per 100 kcal = 20% of energy, and ≥ 10 g per serving)
Calculated from USDA FoodData Central ingredient values
