John Myers
Ingredients for 4 servings:
- 1 large broccoli, cut into florets
- 500 g pasta, possibly penne as a whole-grain version
- 5 tomatoes
- 4 eggs
- e.g. salt and pepper
- e.g. oregano
- 200 g sheep’s cheese
- some cream
- some pumpkin seeds
- some sunflower seeds
- e.g. olive oil
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes
quick and tasty – also with whole wheat pasta
Preheat the oven and select the correct temperature depending on your oven. Guideline: approx. 160°C fan-assisted. Cook the broccoli briefly in a steamer or directly in water so that it is still very firm to the bite and fresh green. Boil the pasta until it is also very firm to the bite. Brush a casserole dish with a little olive oil. Arrange the boiled pasta and broccoli in it. Cut the tomatoes into pieces and arrange them on top. Beat the eggs with a fork, season with salt, pepper and oregano and finely crumble about half of the feta cheese into it. Spread the egg mixture over the pasta and vegetables. Crumble the remaining cheese over the casserole. Pour over a little more cream and olive oil. Finally, sprinkle the pumpkin and sunflower seeds on top. Bake in a hot oven for approx. 20-30 minutes.
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