• 1 onion, finely chopped
• ½ cup sliced mushrooms
• 250g low-fat cottage cheese
• 220g can baked beans
• 3 eggs, beaten
• 1 cup self-raising flour
• 500g frozen mixed vegetables, thawed
• 2½ cups baby spinach, finely chopped
• 1 tomato, sliced
• ½ cup grated low-fat cheese
Preheat the oven to 180°C (160°C fan forced). In a frying pan, heat 1 tablespoon oil and fry onion for 4-5 minutes until soft. Add the mushrooms, cook for 2 minutes. Remove from heat.
In a large bowl, mix together cottage cheese, baked beans and eggs. Gradually add the flour, mixing continuously, until combined. Stir through vegetables, spinach and onion mixture. Season with pepper.
Pour mixture into a greased 2L capacity baking dish. Top with the tomato slices and sprinkle with grated cheese. Bake for 45 minutes, or until golden. Garnish with basil leaves. Serve with a garden salad if desired.