Corn and Pepper Bake

Ingredients
2 leeks, chopped
1 red pepper, chopped
400g frozen sweetcorn, thawed and drained
Ground black pepper
4 eggs
1 teaspoon English mustard
600ml semi-skimmed milk
1/2 teaspoon Tabasco sauce
1/2 teaspoon Worcestershire sauce

Method
1. Preheat oven to 180C / 350F
2. Fry leeks, pepper and corn for 5 minutes - season with pepper - pour mixture into a baking dish
3. Beat together eggs, mustard, milk, and sauces - pour over sweetcorn mix
4. Bake in a hot bain-marie for 35-40 minutes (until a knife comes out clean)

Status
Interesting looking GI diet dish.

Per portion (makes 6): 148 kcal; 8g fat; 2.5g sat fat; 9g carbohydrate