Bread and tomato soup, rolled spinach omelette and steamed ratatouille vegetables
TM5 TM6

Bread and tomato soup, rolled spinach omelette and steamed ratatouille vegetables

4.5 (2 ratings)

Ingredients

  • 60 g medium-hard cheese (e.g. Gruyère or Cheddar), cut into pieces
  • 2 garlic cloves
  • 50 g extra virgin olive oil, plus extra for serving
  • 50 g day old bread rolls, cut into pieces (1-2 cm)
  • 200 g frozen chopped spinach, thawed
  • 4 eggs
  • 1 tsp salt, plus extra to taste
  • 50 g onions, cut into halves
  • 50 g carrots, cut into pieces
  • 700 g ripe tomatoes, cut into pieces
  • 6 - 8 fresh basil leaves
  • 500 g water
  • 1 heaped tsp Vegetable stock paste (refer to The Basic Cookbook)
  • 400 g mixed vegetables (e.g. capsicum, zucchini, eggplant), cut into pieces (2-3 cm)

Nutrition
per 1 portion
Calories
1654 kJ / 395 kcal
Protein
17 g
Carbohydrates
19 g
Fat
26 g
Cholesterol
231 mg
Fibre
6.5 g

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