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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Found this in an old issue of Working Mother magazine. Haven't tried it yet, but I want to, so I'll record it before I lose it. If you try it, let me know what you think. Ingredients:
3 cups broccoli florets (fresh or frozen and thawed) |
2 tablespoons oil, divided |
1 small onion, chopped fine |
3 scallions, chopped |
2 eggs |
2 cups frozen corn kernels, thawed |
1 (14 1/2 ounce) can creamed corn |
1 teaspoon dried basil |
1 teaspoon sugar |
1 teaspoon salt (to taste) |
pepper |
2 slices firm white bread, crusts removed, cut into 1/2 inch cubes |
Directions:
1. Preheat oven to 350°F Lightly coat a 2 qt baking dish with oil or spray.
2. If using fresh broccoli, steam till tender. Drain well, and pat dry.
3. Heat 1 tbl oil in small skillet over medium to high heat. Add onions and scallions and cook until onion is soft, about 4 minutes.
4. Beat eggs in large bowl. Add in the onion mixture, scraping well. Add veggies, seasonings; mix well. Pour into baking dish.
5. Heat remaining tbl oil in skillet. Add bread cubes and toss to coat well. Sprinkle evenly over corn mixture.
6. Bake 40 minutes or until center feels springy and appears set when you jiggle the dish. Let set for 15 minutes before serving.
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