|Broccoli||1 1⁄2 Pound|
|Milk||1 1⁄2 Cup (24 tbs)|
|Parsley||1 Tablespoon, chopped|
Preheat oven to 325°F.
Cook broccoli in a little water until tender.
Chop broccoli and drain well.
Use 2 cups for this recipe.
In a bowl, combine eggs, milk, salt and pepper.
Beat with a whisk until well blended.
Add broccoli and parsley and pour into buttered 1-quart mold or individual molds, filling them approximately two-thirds full.
Place molds in a pan of hot water which reaches halfway up the side of molds.
Bake in preheated oven for 25 to 45 minutes depending on the size of the molds.
When ready to serve, un-mold, if desired, and serve immediately.
Serving size: Complete recipe
Calories 727 Calories from Fat 300
% Daily Value*
Total Fat 34 g51.6%
Saturated Fat 12.8 g64%
Trans Fat 0 g
Cholesterol 879.8 mg293.3%
Sodium 1623 mg67.6%
Total Carbohydrates 66 g21.9%
Dietary Fiber 18.2 g72.8%
Sugars 31.1 g
Protein 56 g111.5%
Vitamin A 136.5% Vitamin C 1044.8%
Calcium 83% Iron 53.7%
*Based on a 2000 Calorie diet