Cheesy Broccoli Fingers
Course: Breakfast, Lunch, DinnerCuisine: VegetarianDifficulty: Easy
Servings
4
servingsPrep time
10
minutesCooking time
30
minutesTotal time
40
minutesThanks a brunch! A super tasty recipe that is so versatile and perfect for any time of day. This is a really interesting Italian inspired dish that can be adapted to suit your taste.
Ingredients
2 head of broccoli (650g), cut into florets (you can substitute with frozen broccoli)
5 eggs
1 cup light thickened cream
1/2 cup self raising flour
3 shallots, thinly sliced
1 cup grated tasty cheese
3/4 cup finely grated parmesan
Micro herbs, to serve
Directions
- Preheat oven to 180C. Grease and line a 30cm x 20cm x 3cm deep lamington pan with baking paper.
- Half fill a medium saucepan with water and place over a high heat. When water comes to the boil, add broccoli and cook for 5 minutes or until just tender. Drain and rinse under cold water. Roughly chop.
- Whisk eggs, cream, flour, salt and pepper (if desired) in a large bowl. Add broccoli, shallots, ¾ cup tasty cheese and ½ cup parmesan. Stir until well combined and season with salt and pepper. Gently pour mixture into prepared cake pan and spread evenly. Sprinkle with remaining tasty and parmesan cheese. Bake for 35 minutes or until golden and set.
- Cut slice into wedges or fingers and serve sprinkled with micro herbs.
Recipe Video
Notes
- Alternative flavours: Kumara – Preheat oven to 200C. Cut 650g kumara into 2cm cubes and place onto a baking tray lined with baking paper. Roast for 25 minutes or until tender. Cool. Add to egg mixture and bake as above.
- Pumpkin – Preheat oven to 200C. Cut 800g piece pumpkin into 2cm cubes and place onto a baking tray lined with baking paper. Roast for 35 minutes or until tender. Cool. Add to egg mixture and bake as above.
- CREDIT: Recipe and image courtesy of Australian Eggs