The perfect standby supper! You can use whatever cheese you have in the fridge – goat’s cheese, Brie or soft cheese all work well.
SERVES 4 – 25 minutes
– 300g/10oz mix frozen peas and beans.
– 8 eggs.
– splash milk.
– 100g log goat’s cheese (the kind with rind).
– 1–2 tbsp chopped mint leaves.
Step 1:Heat grill to medium. Boil the peas and beans for 4 minutes until just tender, then drain well. Beat the eggs with a splash of milk and some seasoning. Slice four thin, round slices of goat’s cheese (you’ll use about half the log) and reserve. Roughly chop or crumble the rest of the cheese into pieces, then stir this into the eggs with the veg and mint.
Step 2:Heat an ovenproof shallow pan, pour in the egg mix and gently cook over a low heat for 8–10 minutes until there is just a little un-set mix on the surface. Top with the slices of goat’s cheese, then grill until set, golden and the cheese is bubbling.
Note : PER SERVING 306 kcals, protein 25g, carbs 8g, fat 20g, sat fat 7g, fibre 4g, sugar 2g, salt 0.74g