Broccoli cheese wedges
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Broccoli, frozen -- chopped |
| ¼ | teaspoon | Salt |
| 2 | Eggs | |
| ¼ | teaspoon | Nutmeg -- ground |
| ½ | cup | Milk -- low fat |
| 8 | ounces | Cheese -- muenster Or part |
| ¼ | cup | Flour, unsifted -- |
| All-purpose | ||
| Skim mozzarella | ||
| ½ | teaspoon | Baking powder |
| 1 | Tomato -- lg (6 wedges) | |
Directions
Defrost broccoli in unopened package on high for 3 minutes; set aside for 5 minutes; remove from package, drain and cool. In a medium bowl, beat eggs until very light. Blend in milk, flour, baking powder, salt, and nutmeg.
Fold in muenster cheese and reserved broccoli. Pour into an ungreased 9-inch pie plate. Micro-cook uncovered on high until edges just start to look dry, 4 minutes. Stir, bringing edges toward center. Arrange tomato wedges on top; micro-cook on medium high (75% power) until firm to the touch, about 4 minutes. Let stand 2 minutes before cutting.
Recipe By :
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