- 60g plain flour
- 1 tsp baking powder
- 3 large eggs
- 100ml low-fat milk
- 3 tbsp shredded fresh basil, plus extra whole leaves to garnish
- 150g cottage cheese
- 250g cherry tomatoes
- Preheat oven to 180°C. Put the flour, baking powder, eggs, milk and plenty of seasoning into a food processor and whizz until the mixture is smooth. (Alternatively, put all the ingredients into a large bowl and whisk together by hand.) Empty mixture into a bowl and whisk in the shredded basil and cottage cheese.
- Pour the mixture into a 1-litre shallow ovenproof serving dish, then drop in the cherry tomatoes. Season with freshly ground black pepper.
- Cook for 30 minutes or until the egg is golden and has set. (A knife inserted into the mixture should come out clean.) Garnish with extra basil leaves and serve immediately with a crisp green salad.
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