Broccoli Cheddar Bake Recipe - Cooking Index
Broccoli Cheddar Bake Recipe - Cooking Index
| 8 cups | 1168g / 41oz | Fresh broccoli |
| 1 cup | 62g / 2.2oz | Finely-chopped onion |
| Egg substitute equal to 12 eggs | ||
| 2 cups | 474ml | Skim milk |
| 2 cups | 292g / 10oz | Shredded Cheddar cheese - (8 oz) |
| 1 teaspoon | 5ml | Freshly-ground black pepper |
Preheat oven to 350 degrees. In a nonstick skillet, saute broccoli and onion in a small amount of water until tender. (Keep adding water.) Drain and set aside.
In a bowl, combine eggs, skim milk, and 1 3/4 cups of the cheese; mix well. Stir in the broccoli and onion. Add the pepper.
Spray a 3-quart baking dish with nonstick spray. Pour the mixture into the baking dish. Set the dish into a larger pan filled with about 1 inch of water. Bake uncovered for about 45 minutes. (When a knife inserted in the center comes out clean, it is done.)
Remove from the oven and top with remaining cheese. Let stand about 10 minutes before serving.
This recipe yields 12 servings.
Nutritional Analysis Per Serving: Calories 160; Fat (grams) 9; Percent calories from fat 45; Percent polyunsaturated 11; Percent saturated 27; Percent monounsaturated 17; Cholesterol (milligrams) 20; Sodium (milligrams) 275; Protein (grams) 15; Carbohydrate (grams) 7; Fiber (grams) 2.
Source:
Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org
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