A quick and simple weeknight dinner with just a few ingredients. If you don’t fancy goats cheese then just swap it for another cheese. The currants are optional but add a nice pop of sweetness. I was going to add some onion but opted for that instead. The walnuts were my favourite bit!
1 clove garlic, chopped
1 head of broccoli, cut into 8ths length ways - I trimmed the last 3 cm of the stalk but used the rest
8 eggs, seasoned and beaten
1 T currants
1/3 cup of walnuts
100g soft goats cheese, crumbled
salt and pepper
drizzle of olive oil
Heat some oil in a oven proof pan. Add in the garlic and let the sizzle. Arrange in the broccoli so it fits snug. Season the eggs and beat well, you can add a splash of milk here or some creme fraiche or similar so it is less eggy.
Pour over the egg mix and sprinkle over the currants, goats cheese and walnuts. Season the top.
Pop it into a 180 degree oven for 15-20 minutes or until set.
We ate this with some roast beetroot and salad greens dressed with lemon juice and olive oil. Chutney or relish makes a nice condiment too. Leftovers make a nice addition to a sandwich too!