Somewhat off-colour, and after a day of half-hearted half-snacks, remembered I had a recipe for this creamy, vegetable-heavy dish. On the table in half an hour, for all your Victorian nursery comfort food needs…….
The original suggests precooking the vegetables, but I found them fine with just the stir fry and baking. Depends on how firm or squashy yer like yer veggies!
Leek & Broccoli Eggy Bake
- Olive or vegetable oil
- Two leeks, washed and sliced widthways
- Generous handful broccoli, sliced medium thinly across the florets
- 3 eggs, beaten
- 250 ml low fat plain yogurt
- Chilli powder
- Lemon zest
- Salt and black pepper
- Lancashire cheese, crumbled
Mix the eggs, yogurt, chilli, lemon zest, salt and black pepper. Beat well with a fork until combined. Set the oven to 170C.
Add a little oil to a wok, and then fry the leek pieces until they are soft and there is a little browning. Drain on kitchen towel to remove excess oil. Repeat with the broccoli.
Grease a casserole dish with margarine or butter, then place the vegetables in the dish. Pour over the egg mixture.
Scatter over as much cheese as you prefer. Then some more. MOOAARRRRR….
Bake uncovered in the oven for 10-15 until the egg is lightly set and the cheese golden. Serve warm.