Spaghetti squash with Cheddar, Herbs & Cherry Tomatoes
From the Field Kitchen
-
1 hour
-
Serves 2
20 Minutes
Serves 4
What you'll need…
- 1 head of broccoli
- 1 Onion
- 6 Eggs
- 100g Cheshire cheese
- Butter
The method
1
Finely slice the onion and finely chop the broccoli (include the stem).
2
Add a knob of butter to a pan and fry the onion & broccoli until softened.
3
Whisk 6 eggs together & add to the pan. Allow to cook so the bottom sets, then sprinkle over the Cheshire cheese.
4
Transfer to an oven safe pan (flip upside down) and bake in the oven until the eggs have set. When ready to serve cut into slices & enjoy!
5
This can be kept in the fridge and is a great lunch option!
Recipe from Mark Price, Groobarbs Field Kitchen. Image from Cookie & Kate.
