This recipe turned into one of our favorite lunches when we are on the go. It is super easy to make and is assembled within about 15 min. I also vary what I put into them by now. So sometimes I would add a little bit of spinach to the broccoli, which if you cut it small it safes you having to welt it in the pan first. Peas or sweetcorn work very well in it too. Now, I have to admit that I am more of an intuitive cook, so measurements are more of a guide-line to me, but I will try to be as specific as I can for my recipes.
You will need:
90 g of Broccoli
115 g of grated cheese, I normally use half cheddar, half pasteurized goats cheese
35 g of finely chopped onion, I sometimes use spring onion, just cause it’s less painful to chop
salt, pepper and Italian herbs, which is a mix; Oregano works very well too
Pre-heat the oven to 200 degrees Celsius
Bring water to the boil in a saucepan and place the broccoli rosettes in it until you can easily pierce them with a fork. Normally takes about 5-6 min. You don’t want them too soft either, because you are going to cook them in your egg mix too.
Strain them and put them aside in the strainer so all the water can drip out.
Grate your cheese, chop your onions and cut up your broccoli as small as you can or like.
Put all the ingredients into a mixing bowl, season them and stir them up
Get your muffin tray and oil it well
Fill in your mix and pop into the oven for about 20 min, the top should be golden and slightly brown around the edge. I normally use a spoon to remove them.