Baked Eggs with Broccoli Salad
Ingredients
- 6 large eggs
- 100ml of low fat milk
- 2 tsp. of rapeseed oil
- 1 cup of frozen peas (defrosted)
- 2 carrots, peeled, steamed, diced small (cooled)
- ¼ tsp. of dried mixed herbs
- Pinch of salt
- ¼ tsp cracked black pepper
For the salad
- 200g of broccoli florets (steamed and cooled)
- 50g of grated low fat cheddar
- 12 cherry tomatoes (halved)
- 2 tbsp. of low fat Greek yogurt
- 1 tbsp. of agave syrup
- 1 tbsp. of gluten free cider vinegar
Method
- You will need a 12 portion non- stick cupcake tray or 4 individual ramekin dishes
- Brush 4 of the cupcake shapes or ramekins with the rapeseed oil.
- Preheat the oven to 160°c
- Break the eggs into a bowl and whisk them add the milk, seasoning and mixed herbs. Add in the cooked carrots and the peas.
- Pour this mixture into the oiled tin or ramekins and bake at 160°c for 15/20 minutes until set.
- These can be made in advance and stored in the fridge for reheating or to be eaten at room temperature.
- Dry the cooked broccoli well and mix with the cherry tomatoes and grated cheddar. In a small bowl mix the yogurt, agave syrup and cider vinegar mix it gently through the salad.
Nutrition
Calories 275kcal
Fat 12g
Saturates 4.8g
Carbohydrates 16g
Sugars 12g
Fibre 5.1g
Protein 22g
Salt 0.64g
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All recipes are created by Frances Buckley MSc.
Licenced food safety trainer. MSc in Applied Culinary Nutrition.
Currently Technical Food Advisor at Coeliac Society of Ireland.
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