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Broccoli-Onion Pie

Broccoli-Onion Pie

Nutrition Facts
  • cal. (kcal) 236
  • Makes: 4 servings
  • Prep: 5 mins
  • Bake: 25 mins at 400°F
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Ingredients

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  • 3/4 cup 2% milk
  • 4 eggs
  • 3 tablespoons vegetable oil
  • 1/2 cup shredded Parmesan cheese
  • 1 teaspoon dried oregano
  • 3/4 teaspoon garlic salt
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon black pepper
  • 3/4 cup reduced-fat baking mix (such as Bisquick)
  • 4 cups small fresh broccoli florets
  • 1 cup chopped frozen onions, thawed
  • Tossed salad and sliced tomato (optional)

Directions

  1. Heat oven to 400 degrees . Coat six 6 oz ceramic ramekins with nonstick cooking spray.
  2. In a large bowl, whisk together milk, eggs, oil, 6 tbsp of the cheese, the oregano, garlic salt, nutmeg and pepper. Whisk in baking mix until smooth; fold in broccoli and onion.
  3. Divide mixture equally among ramekins. Bake at 400 degrees for 15 minutes. Sprinkle remaining 2 tbsp cheese over tops of ramekins and bake for an additional 10 minutes or until internal temperature reaches 160 degrees . Let cool slightly. Run a small knife or an offset spatula around edge of each ramekin and gently unmold.
  4. Serve with tossed salad and sliced tomato, if desired.

Tip

  • If you dont have ceramic ramekins, jumbo muffin tins are an excellent alternative.

Nutrition Information for Broccoli-Onion Pie

Servings Per Recipe: 4
PER SERVING: 236 cal., 14 g total fat (3 g sat. fat), 149 mg chol., 430 mg sodium, 18 g carb. (2 g fiber), 11 g pro.

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