In a large pot of boiling water, cook broccoli for 3 to 4 minutes or just until tender crisp. Drain and refresh under cold water; drain again and pat dry. Set aside.
In 10-inch ovenproff skillet; heat oil over medium heat; cook onions for 3 to 5 minutes or until softened. Remove pan from heat and arrange broccoli florets over onions. Whisk together eggs, milk, salt and pepper; gently pour over broccoli. Scatter cheese over top.
Return pan to medium-low heat; cook covered for 15 to 20 minutes or until almost set but still moist on surface. Broil for about 2 minutes or until lightly browned. Cut into wedges to serve.
Source: Canadian Living Magazine
By Raymonde from North Bay, Ontario
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