Ingredients

The following ingredients have 4 Servings
  • 1 Tablespoon olive oil
  • 1/2 yellow onion, finely diced
  • 1 head broccoli florets
  • 1/4 cup vegetable broth
  • 1 Tablespoon garlic paste
  • 2 large eggs
  • 1/2 cup half and half
  • 2 Tablespoons fresh basil, chopped (optional)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 4 cups cooked long grain white rice
  • 1 cup shredded cheddar cheese, divided use

Instruction

  • Preheat the oven to 350F degrees and grease a medium casserole dish or 9x9-inch baking pan with nonstick spray and set aside. 
  • Add the oil and chopped onion to a large skillet and cook over medium heat, stirring frequently, until the onions start to soften, about 3 to 4 minutes.
  • Add the broccoli florets and vegetable broth to the pan and stir frequently until the broth has been absorbed and the broccoli is bright green, about 4 to 5 minutes.
  • Add in the garlic paste and cook for 1 minute more, stirring frequently so the garlic doesn’t burn. Remove from heat.
  • In a large mixing bowl, beat together the eggs, half & half, basil, salt, and pepper until combined.
  • Add the broccoli and onion mixture, rice, and ½ cup of the cheddar cheese to the bowl with the egg mixture and stir until evenly mixed.
  • Transfer the mixture to the prepared baking dish and top with the remaining half cup of cheddar cheese. Cover with aluminum foil and bake for 30 minutes.
  • Remove foil and bake for an additional 10 minutes.
  • Remove from the oven and garnish with parsley before serving.