Like a pastry-less quiche. A great idea for the kids' or adults' lunchboxes or for a breakfast option on the go! A tasty way to get some vegetables into the diet.
Serves 6
Ingredients:
4 free-range eggs
50ml milk (of your choice)
170g broccoli
1 red onion, finely chopped
2 tbsps chopped chives
Sea salt and pepper
Method:
Preheat the oven to 190ºC/375ºF/gas 5
Cook the broccoli and drain well. Reserve one floret and slice thinly. Mash the remainder with a fork.
Mix the eggs, milk, red onion, broccoli and chives together and season well.
Pour the mixture into a non-stick deep muffin tray until 2/3 full. Place a thin slice of broccoli on the top of each.
Bake in the oven for 20-25 minutes until cooked. To test if they are cooked insert a skewer into the centre and it should come out clean
Serve warm or cool on a wire rack
∗ If you don’t have a non-stick muffin tray, use paper cases instead
∗∗ This recipe is ideal for any vegetables that need using up from your fridge
∗∗∗ This recipe freezes very well, so double the recipe and freeze so that you have food made ahead of time
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