The winter version of the Courgette eggs recipe in my new cook book Mediterranean Cooking for Diabetics (out March 3 in the UK).
And something NEW to do with the not-always-popular Brussels Sprout–poor little mites.
There are usually a few left in a brown paper bag in the fridge and just half a pound of them works well for two people.
Forgot the parsley for the photo!
- 250gm/8oz Brussels Sprouts–outer layers removed and sliced on the horizontal into thinnish slices
- 1 medium onion–peeled and chopped
- 1 oz smoky bacon–diced
- 3 tbs olive oil
- 2oz parmesan–grated
- 4 eggs
- 1 tbs parsley–chopped (if you have some)
- salt and pepper
Heat the oil in a medium pan and fry the onion and the bacon until the onion softens.
Add the small discs of sprouts and mix the well in.
Cover the pan to allow the sprouts to soften up. Test them after 5 minutes. They need to be tender to match the scrambledness of the eggs.
Whisk the eggs together and mix in the cheese.
Pour this into the sprout combo and stir constantly as the eggs begin to set over a lowish heat.
Take care to keep scraping–as the eggs can quickly burn in the pan.
Test for seasoning–(and fight the temptation to scoff the lot!)
We had this for lunch today (sitting outside in the “spring” sunshine) with a simple salad.
