Tuesday, October 22, 2013

Winning with Broccoli

A few weeks ago, Andy found his hill to die on.  Oh… is that a phrase that needs some explaining?  Ok… Andy found his one thing he won’t let Bronwyn get away with… not trying food.  That particular night?  Broccoli.  Oh those two battled.  And oh the celebration when she took a bit of the green stuff – oh the cheering!
No such coaxing needed with this recipe – the broccoli is baked right into the egg.  As you can well see – see ate it all up.  I’ve had similar recipes but they had potatoes, this skips the potatoes and I think it works even better without them.  I also mixed it up a bit and used French Onion Dip instead of Sour Cream.  I thought it added more flavor to the eggs.
Try this some time you have a touch of time and an oven that works at the correct temp.  We didn’t have time nor was our oven at the right temp.  Eh… what can do you do some times?  You think something will take the 35 minutes it says it should… oh well.
One last think – check out my new plates!  Fiestaware in 12 colors!  New house?  New dishes… I like this new house thing…

Broccoli, Ham, and Mozzarella Baked with Eggs
What you need!

4-6 cups broccoli flowerets, frozen or fresh (blanched)
1-2 cups diced ham (1/2 - 1 lb.)
1 cup grated Mozzarella
1/3 cup thinly sliced green onion
8-10 eggs, well beaten
1 tsp Season Salt
fresh-ground black pepper, to taste
1/3 cup French Onion Dip

Make it!
Heat oven to 375F.  Spray a 9"x13" casserole dish with non-stick spray. 

Layer broccoli, diced ham, Mozzarella, and green onions in casserole dish.  Beat eggs, season salt, fresh-ground black pepper, and French onion dip and pour over veggies and ham.  Use a fork to "stir" the mixture just until all the ingredients are coated with egg.

Bake 35-45 minutes, or until all the mixture is set and the top is starting to lightly brown.   Serve hot.  This can be kept in the fridge for at least a week and reheated in the microwave.

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