Broccoli Cheddar Bake

By Mayo Clinic staff
Dietitian’s tip:

Well-cooked broccoli should look bright green and crisp but be tender when pierced with a fork. Because the florets cook faster than the stalks, cut the stalks in half lengthwise to increase their surface area. This ensures more even cooking.



Serves 6

Ingredients

4 cups chopped fresh broccoli

½ cup finely chopped onion

2 tablespoons water

1 ½ cups egg substitute

1 cup fat-free milk

1 cup shredded cheddar cheese

½ teaspoon ground black pepper



Directions

Preheat the oven to 350 F. Lightly coat a baking dish with cooking spray.

In a nonstick skillet, combine the broccoli, onion and water. Saute over medium-high heat until the vegetables are tender, about 5 to 8 minutes. Keep adding water to prevent the vegetables from drying out, but use as little water as possible. Drain and set aside when the broccoli is done.

In a bowl, combine the egg substitute, milk and ¾ cup cheese. Add in the broccoli mixture and pepper. Stir to mix well.

Transfer the mixture into the prepared baking dish. Set the baking dish into a large pan filled with about 1 inch of water. Bake uncovered until a knife inserted in the center comes out clea, about 45 minutes. Remove from the oven and top with the remaining ¼ cup shredded cheese. Let stand about 10 minutes before serving.
Nutritional Analysis (per serving)

Calories 168
Cholesterol 21 mg
Protein 15 g
Sodium 266 mg
Carbohydrate 8 g
Fiber 2 g
Total fat 9 g
Potassium 472 mg
Saturated fat 4 g
Calcium 237 mg
Monounsaturated Fat 2 g