Description
I wanted to create something inspired by broccoli cheese rice casserole that could be served as a main dish. This was the result!
Ingredients
- ¼ whole Sweet Onion, Chopped
- 4 whole White Mushrooms, Stems Removed, Chopped
- 8 ounces, weight Fresh Or Frozen Broccoli Florets
- 4 whole Eggs
- 2 dashes Tabasco Sauce
- 2 cloves Garlic, Chopped
- 1 Tablespoon Half-and-half
- Salt And Pepper, to taste
- 1-½ ounce, weight Extra Sharp Cheddar Cheese
Preparation
Preheat oven to 350 degrees Fahrenheit.
Saute onions and mushrooms together in a nonstick skillet over medium heat. Season mixture with salt and pepper to draw out excess moisture. Once onions and mushrooms are soft, scatter them across the bottom of a greased baking dish (I use a 9-inch oval dish).
Saute broccoli (in the same pan used for the onion/mushroom mixture) until crisp-tender. Meanwhile, beat together eggs, Tabaso, garlic, half-and-half, salt, and pepper.
Once broccoli is crisp-tender, distribute it evenly over the onion/mushroom mixture in the baking dish. Grate cheese evenly over the vegetables then pour the egg mixture over the cheese and vegetables.
Bake for 20–30 minutes until set in the center. Let stand a few minutes before serving.
