Ingredients:
- 1 pound of broccoli florets
- 3 tablespoons of butter
- 3 tablespoons of flour
- 2 cups of whole or low-fat milk
- 2 cups (8 ounces) of shredded cheese (an Italian cheese blend works well)
- 2 large eggs, beaten
- 1 teaspoon of salt
- freshly cracked black pepper to taste
- freshly grated nutmeg, about 1/8 to 1/4 teaspoon, to taste
Instructions:
- Preheat the oven to 325°F.
- Grease a casserole dish lightly with butter.
- Cut the broccoli, including the tender stems, into small pieces. Place in a glass bowl, add a small amount of water, and microwave for 2 minutes. After microwaving, drain thoroughly.
- In a saucepan over medium heat, melt the butter. Once melted, add the flour and stir for about one minute. Gradually whisk in the milk, stirring until the mixture thickens and reaches a simmer. Remove from the heat.
- Allow to cool slightly, then mix in the cheese, followed by the eggs and seasonings. (When incorporating the beaten eggs, stir quickly to avoid scrambling.) Gently fold in the broccoli, then transfer the mixture to the casserole dish.
- Bake for approximately 1 hour, or until the top is golden and the dish is bubbling. If desired, place it under the broiler for a couple of minutes at the end for extra browning.
