Broccoli & Cherry Tomato Savou

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Butter		80g
Pancetta		50g
Broccoli		150g
Carrots		50g
Mini plum tomatoes		12
Honey		1 tbsp
Self raising flour		150g
Milk		70-80ml
Eggs		3
Salt		1 tsp
Pepper		as you like

Method

Prep

20min

Cook

35min

Preheat the oven 180C.

Put 1 tbsp oil in a frying pan and fry the pancetta for 2 minutes on high heat. Remove and drain off the excess oil.

Put a pinch of salt in hot water and boil the diced carrots for 2 minutes and the broccoli florets for 1 minute. Remove and drain and allow to cool.

Melt the butter in a bowl in the microwave for 40 seconds. Loosen some honey in water in a separate bowl and add to the butter.

Add the eggs, milk and salt & pepper to Step 4 and mix with a hand blender. Add the pancetta and vegetables.

Sift the flour into the bowl and add half the plum tomatoes. Fold in lightly with a spatula.

Pour Step 6 into an oven dish and garnish with the other plum tomatoes. Bake for 35 minutes.

Allow to cool to hand hot, then serve while warm.

Tips & Note

●You could use olive oil or vegetable oil instead of butter.
●You could add some grated Parmigiano reggiano into the mixture if you like.
●Use whichever vegetables you have in the fridge, but a good mix of colours will brighten up your table.

Category

France Cakes & Baking Oven Baked Bacon Broccoli Eggs Flour Honey / Syrup Tomato Yogurt / Dairy Home Party Lunch

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