2020-08-13 / test@t
Spinach casserole with cottage cheese and wheat bran
- 300 g frozen spinach
- 150 g fat-free cottage cheese
- 3 tbsp. l. wheat bran
- 3 squirrels
- 1 large bunch of green onions
- 1 tbsp. l. extra virgin olive oil
- a pinch of freshly ground nutmeg
- freshly ground black pepper
- salt, optional
- 250 g low fat yogurt
- 40 g basil pesto
STEP-BY-STEP COOKING RECIPE
Place the spinach in a sieve and thaw. Squeeze out excess liquid and chop finely. Combine the spinach with curd and bran.
Preheat oven to 170 ° C. Chop the green onions finely and simmer in olive oil, about 3 minutes. Add nutmeg and toss onions with curd and spinach.
Whisk the whites until fluffy. In three steps, gently add the whipped egg whites into the spinach mass, stirring with a spatula from bottom to top. Season with pepper and salt if desired.
Line a baking dish with parchment, lay out the spinach and flatten. Bake for 30 minutes. Serve warm with yoghurt and pesto.