Cheese and broccoli squares
- 50 minutes
- Serves 6
- 1 of 5 A DAY
- Calories379
- Fat16g
- Saturates4.1g
- Sugar5.4g
- Salt0.87g
- Fibre8.7g
- Protein19g
Recipe by: Aliya Porter
| Registered nutritionist
Ingredients
- 250g small broccoli florets, without main stalk
- 50ml vegetable oil
- 300g wholemeal self-raising flour
- 5 large eggs
- 150ml semi skimmed milk
- 2 tsp paprika
- 100g reduced fat, extra mature cheddar cheese, grated
- 325g tin of sweetcorn, drained
Method
- Grease and line a traybake tin (approximately 30 x 22cm).
- Blanch the broccoli florets in boiling water for 4 minutes.
- Drain and plunge into cold water to stop it cooking further. Drain and cut into small 2-3cm pieces and set aside.
- In a large bowl, mix the oil, flour, eggs, milk and paprika together.
- Add the cheese, broccoli and sweetcorn and mix gently until combined.
- Pour the mixture into the tin and spread to the edges gently.
- Bake at 170 °C fan for 25-30 minutes until set.
- Turn out onto a wire rack. Cool for 10 minutes before serving warm, or cool completely to pack and go.
Top tip
If you haven’t got broccoli available, try using frozen peas instead. Can be frozen or eaten the next day too. Can be served cold, or warm a slice for 30 seconds in the microwave.
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