Ingredients
-
1 teaspoon olive oil
-
1/2 cup onion, sliced vertically
-
2 garlic cloves, minced
-
5 cups broccoli florets
-
cooking spray
-
1 1/4 cups nonfat milk
-
1 cup shredded reduced-fat cheddar cheese (4 ounces by weight)
-
2 tablespoons chopped fresh parsley
-
2 teaspoons Dijon mustard
-
1/2 teaspoon salt
-
1/4 teaspoon fresh ground black pepper
-
1/8 teaspoon ground nutmeg
-
4 large egg whites, lightly beaten
-
2 large eggs, lightly beaten
-
1 tablespoon grated fresh parmesan cheese
Instructions
- Preheat oven to 350°.
- Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 1 1/2 minutes. Add broccoli; sauté 1 minute.
- Spread broccoli mixture into a 9-inch pie plate coated with cooking spray.
- Combine milk, cheese, parsley, mustard, salt, pepper, nutmeg, eggs whites and eggs in a large bowl. Pour mixture over broccoli mixture; sprinkle with Parmesan.
- Bake at 350° for 40 minutes or until top is golden and a knife inserted in center comes out clean; let stand 5 minutes before slicing.