Hanker after a cheeseburger post-op? Well here’s a bake that has all the flavours of one without all the guilt. Wonderful served warm with salad or vegetables, and cold is a bit like a quiche, so great in a lunchbox with a crisp salad side. Go on … try it … life is what you bake it!
BARIATRIC CHEESEBURGER BAKE
350 g/12 oz extra lean minced/ground beef
1 red onion, finely chopped
salt and freshly ground black pepper
low-fat cooking spray or mist
250 ml/1 cup passata (crushed smooth tomatoes)
1 teaspoon lazy garlic or garlic paste
1 tsp smoked or plain paprika
1 tbsp tomato paste
1 tbsp Worcestershire sauce
250 g/1 cup fat-free cottage cheese
4 medium eggs
125 g/1 cup grated reduced-fat Cheddar or hard cheese
1 large tomato, sliced
chopped parsley to garnish
- Preheat the oven to 200 C/400 F/gas 6.
- Mix the beef with the onion and salt and pepper to taste.
- Spritz the base of a 20-23 cm/8-9 inch quiche dish or pie plate with low-fat cooking spray or mist. Add the beef mixture and flatten down well to that it covers the bottom of the dish in a thin even layer. Bake in the oven for 10-15 minutes until lightly browned. The meat will not be cooked at this stage and will have shrunk but this is fine, you will be covering with additional ingredients and cooking further.
- Meanwhile, mix the passata with the garlic, paprika, tomato paste, Worcestershire sauce and salt and pepper to taste.
- Meanwhile, blend the cottage cheese with the eggs and one-quarter of the cheese in a blender or food processor until smooth.
- Remove the dish from the oven and drain away any excess juices from the dish.
- Spoon the passata mixture over the meat and to the sides of the dish then carefully spoon over the egg mixture to totally cover. Sprinkle with the remaining cheese.
- Bake in the oven for 20 minutes, remove, add the sliced tomato to the top of the bake around the edges then bake for a further 10 minutes. When cooked the top will be lightly browned, the cheesy topping will be risen and softly firm (with a bit of a wobble) but will settle and firm up a little on cooling.
- Serve warm or cold cut into slices with salad if liked.
WLS PORTION: ½-1
CALORIES PER PORTION: 220
Image © copyright of Bariatric Cookery (UK) Ltd