Broccoli Casserole
4 servings
40 minutes
Broccoli casserole is a delicate and airy dish with roots in Jewish cuisine, known for its simplicity and cozy home recipes. It combines the health benefits of broccoli with the rich flavor of Gruyère cheese and the creamy softness of baked eggs. The ease of preparation makes this recipe a great option for family dinners or light lunches. The casserole has a pleasant creamy taste with subtle nutty notes from the Gruyère. It's important to whip the eggs to a fluffy consistency for an especially airy dish. Served hot, its appetizing golden crust provides a delightful crunch. This is a wonderful combination of simplicity and elegance that can be complemented with fresh vegetables or a light sauce, making the meal even more memorable.
1
Divide the broccoli into florets, wash, and boil in salted boiling water for 5-10 minutes.
- Broccoli cabbage: 350 g
- Salt: to taste
2
Whisk the eggs and add salt. The stronger you whisk the eggs, the more delicate and airy the dish will be.
- Chicken egg: 5 piece
3
Place the boiled broccoli florets in a buttered baking dish, pour beaten eggs over them, and sprinkle with grated cheese.
- Broccoli cabbage: 350 g
- Butter: 20 g
- Chicken egg: 5 piece
- Grated Graviera cheese: 20 g
4
Bake in a preheated oven at 200 degrees for 20 minutes.