Broccoli and feta casserole

Ingredients for 2 servings:

• 1 broccoli
• 200 g cocktail tomatoes
• 1 onion(s)
• 1 garlic clove(s)
• 200 g feta cheese
• 2 eggs
• 200 ml cooking cream
• some nuts, chopped
• rosemary
• Thyme
• salt and pepper
• nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

low-carb

Preheat oven to 180 degrees Celsius. Wash and trim the broccoli, and divide it into small florets. Bring a pot of salted water to a boil and cook the florets for 5 minutes. Drain and place in a casserole dish. Wash and quarter the tomatoes, and add them to the casserole dish. Chop the onion and garlic and sauté in a little oil in a pan. Spread over the broccoli and tomatoes. Whisk the eggs and cream and season with nutmeg, salt, and pepper. Add the herbs and mix well. Pour the egg and cream over the vegetables. Finally, dice the feta and crumble it over the casserole. Bake in the oven for 20-25 minutes. Sprinkle some chopped nuts over the finished casserole and serve. We eat this dish for dinner, and it’s filling even without any other side dishes.