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.
Brocco-flower Egg Bake
Servings
6 Servings
Ingredients
- 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
Instructions
- 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.
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