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Broccoli Bake |
Recipe:
Ingredients: Serves 8 as a main course, 12 as a side dish
- 3 tablespoons olive oil
- 2 pounds fresh broccoli, coarsely chopped
- 1 onion, chopped finely
- 1 large garlic clove, minced
- 4 large eggs, beaten
- 1 15 ounce can coconut milk
- salt and pepper to taste
Preparation:
- Preheat oven to 375 degrees. Lightly grease a 9x13 baking dish using a little of the olive oil.
- Divide broccoli into medium florets. Cut peel from large stems and slice them. Boil broccoli in a large saucepan of boiling, salted water for 7 minutes or until very tender. Drain well and cool. Puree in a food processor, leaving a few small chunks. Transfer to a bowl.
- Heat the remaining olive oil in a saucepan over medium heat. Add the onion and cook for 4 to 5 minutes or until softened. Add the garlic and cook an additional 2 minutes. Transfer the onion mixture to the bowl with the broccoli.
- in another bowl, beat the coconut milk and eggs together. Add the egg mixture to the vegetables. Season with salt and pepper. Spoon into the prepared baking dish.
- Bake for approximately 30 minutes or until browned.
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This recipe was shared at Allergy-Free Wednesday, www.realfoodallergyfree.com
This recipe was shared at Allergy-Free Wednesday, www.realfoodallergyfree.com
Yummy! I am going to send a link to your website to some friends!
ReplyDeleteGood stuff here!!!
Reminds me of a frittata and love the addition of coconut milk. I think this will be on my table in the near future. Thanks for sharing on Gluten Free Wednesdays.
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