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Don’t say yuk! till you try out this recipe, it is surprisingly delish.

Serves 4 


  • 10-12 Brussels sprouts, quartered
  • 2 scallions (spring onion), finely chopped
  • 1 teaspoon butter
  • Dash olive oil
  • 6 eggs
  • 140 grams mild goats cheese
  • 2-3 teaspoons onion marmalade
  • Seasoning
  • Vegetarian
  • Low GI
  • Diabetic Friendly
  • Gluten Free
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  1. Over medium high heat melt butter and oil on pan, add Brussels sprouts and quickly stir-fry until lightly caramelized but still crispy. Add scallions, stir fry for 20 seconds and season with a little salt. Remove from pan, allow to cool slightly.
  2. In a medium-size mixing bowl, whisk together the eggs, goat’s cheese and seasoning.
  3. Heat a small ovenproof pan over low heat. Add a little oil – remove excess with kitchen paper. Pour egg mixture onto the pan. Gently arrange sautéed sprouts in egg mixture followed by little dollops of onion marmalade. Cook for about one minute then cover pan with baking paper first, then tinfoil. Transfer to oven 150c for 25-30 minutes or until cooked. Remove foil and parchment for last few minutes of cooking.
  4. Serve with winter green leaves or vegetables for brunch or lunch.

Maggie's Tips

  • Source small sprouts, which are generally sweeter and will cook through quicker.
  • Don’t have or like Brussels sprouts?: use shredded kale, cabbage, spinach etc.