This winning Vegetable Kugel made with eggs and broccoli is a tasty and nutritious recipe for the whole family. 🥦 🥚 🥦
It’s quick to rustle up so perfect for a mid-week meal too.
I made it today after hearing that it’s Hanukka, the Jewish Festival of lights and thought I’d experiment with one of the traditional dishes.
It’ll be a regular on the menu in our house from now on for 5 good reasons:
1️⃣The five eggs it contains are like nature’s own little multivitamins – packed full of nutrients
2️⃣There’s plenty of protein to keep everybody full and to support growth and development in the kids
3️⃣It’s low carb so great if you are watching your weight
4️⃣Takes 15 minutes to prepare and will keep in the fridge
1 onion chopped
2 cloves garlic finely chopped
900g frozen broccoli thawed and drained
1 tbsp virgin olive oil plus some for greasing
1 tbsp mayonnaise
1tbsp of wholemeal plain flour (gluten or gluten free)
Sprinkle of salt and black pepper
Pinch of chilli flakes
1. Preheat the oven to 200C
2. Grease a baking dish with the oil
3. Add the oil to a frying pan and cook on a low heat for 3 minutes then add the garlic for another 2 minutes
4. Beat the eggs with the mayonnaise, salt and pepper then add in the flour, followed by the broccoli
5. Bake in the oven for 15-20 minutes until the mixture has set.
If using fresh broccoli, blanch 2 crowns of florets and cook longer for 40-45 minutes until the broccoli is tender.
Team it up with roasted cherry tomatoes and sweet potato wedges or enjoy on it’s own.
Happy Hanukkah 🕎 🥳