Serves 4
\n\n
\n\nINGREDIENTS
\n\n1 zucchini, grated
\n\n4 eggs
\n\n½ cup reduced fat ricotta
\n\n2 spring onions, finely diced
\n\n1 carrot, peeled and grated
\n\n1-2 Tbsp. fresh dill, chopped
\n\n100g smoked salmon, flaked
\n\n4 rye Mountain Bread wraps
\n\nCracked black pepper, to taste
\n\nOlive or Canola cooking oil spray
\n\n\n\n
METHOD
\n\nUsing your hands, squeeze out excess fluid from grated zucchini.
\n\tBeat the eggs and mix in ricotta, spring onions, zucchini, carrot, dill and flaked smoked salmon.
\n\tLightly spray a 8 cup muffin tin with oil. Cut Mountain Bread wraps in half. Push the wraps into the muffin cups to make the pie shells.
\n\tSpoon the egg mixture into the 8 pie shells and season with cracked pepper. Bake in pre-heated oven at 180°C for 30-35minutes or until firm.
\n\tServe 2 pies per person.
\n\t
\n\tPER SERVE: 836kJ, protein 16g, total fat 7.5g (sat. fat 2.2g), carbs 15g, fibre 2g, sodium 545mg, Low GI
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