100g broccoli florets 15ml butter/margarine 3 eggs, beaten 15ml single/pouring cream 60ml Parmesan, finely grated (I used Roberstons Parmesan sprinkle instead and worked fine!) sea salt and freshly ground black pepper, to taste 5 sun-dried tomatoes, chopped 60ml mature cheddar, grated (any cheese would do) 60ml goat’s cheese, crumbled- optional
1. Preheat the oven to 180°Cup. 2. Cook the broccoli in boiling, salted water until al dente. Drain and set aside. 3. Melt the butter over a low heat in a small cast-iron pan. 4. Whisk together the eggs, cream and Parmesan, and season. Add it to the pan and cook for about 1 minute. The egg should still be wobbly and slightly runny. 5. Top with the broccoli, sun-dried tomatoes and cheeses, and bake until golden and puffed up, about 8 minutes. 6. Remove from the oven, top with more cheese and serve immediately
INFO & TIPS
Dont overcook in oven - make sure oven is really hot and just pop in to cook completely.