A great way to use up cooked roasted or steamed broccoli and/or cauliflower. You could certainly use other roasted vegetables in place of these - red/yellow/orange peppers, onions and shallots, potatoes.
- Cook Time
- Prep Time
- 6 ServingsServings
- 1 cup broccoli flowerettes steamed or roasted
- 1 cup cauliflower flowerettes steamed or roasted
- 4 whole large eggs
- 1/2 cup egg whites
- dash seasonings of choice (e.g. onion or garlic powder, favorite dried savory herbs) I often use mixed Italian herb seasoning
- dash salt and pepper
- 1/2 cup shredded mozzarella cheese
Preheat oven to 350F.
Spray a glass pie plate with cooking spray.
Add the roasted/steamed broccoli and cauliflower to the pan. Crumble shredded cheese over the top.
In a separate bowl, whisk together eggs, egg whites, seasonings, salt and pepper. Then pour egg mixture over the vegetables.
Bake 30 minutes or until golden on top. Can be served hot or at room temperature.