200g Spud Lite potatoes, unpeeled, chopped, cooked and cooled
2 cups of broccoli florets
40g of salt-reduced ham, finely chopped
2 tsp plain flour
2 Tbsp skim milk
4 x 60g eggs
1 Tbsp chopped basil
30g grated reduced-fat cheese
Freshly ground black pepper
Preheat oven to 170 degrees Celsius in a fan-forced oven. Spray two small oven-proof dishes with cooking spray. Arrange the potato and broccoli oven bases, top with ham.
Put flour in a bowl and gradually whisk in milk. Add the eggs, basil and half the cheese. Season with pepper. Pour the egg mixture over the vegetables.
Bake for 25-30 minutes or until a knife inserted in the centre comes out clean. Sprinkle with remaining cheese. Set aside for 5 minutes before serving.