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 (I used an Italian cheese blend)
– 2 large eggs, whisked
– 1 teaspoon of salt
– Freshly cracked black pepper, to taste
– A generous grating of fresh nutmeg, about 1/8 to 1/4 teaspoon, to taste
Instructions:
1. Preheat the oven to 325°F.
2. Lightly grease a casserole dish with butter.
3. Chop the broccoli, including the tender stems, into small bite-sized pieces. Place them in a glass bowl, add a small splash of water, and microwave for 2 minutes. Remove and drain thoroughly.
4. In a saucepan over medium heat, melt the butter and add the flour, stirring for about a minute. Gradually pour in the milk, whisking or stirring continuously until the mixture thickens and begins to simmer. Remove from heat.
5. Allow the mixture to cool for a minute, then incorporate the cheese, followed by the eggs and seasoning. (When adding the beaten eggs, stir or whisk briskly to prevent scrambling). Gently fold in the broccoli and pour the mixture into the casserole dish.
6. Bake for approximately 1 hour, until golden brown and bubbly. If desired, place it under the broiler for the last minute or two to achieve a nice browning.
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