Ingredients
- 2 large heads broccoli cut into florets
- 2 tablespoons olive oil
- 1 small onion finely diced
- 2 eggs
- ½ cup low-fat mayonnaise
- 1 cup cream of chicken soup
- 2 cups cheddar cheese grated; divided
- Salt and pepper to taste
- 1 cup Ritz crackers crushed
Instructions
- Preheat the oven to 350°F.
- Bring a large pot of water to a boil. Add the broccoli florets and blanch for 5 minutes. Remove from the water, drain, and pat dry.
- Heat the olive oil in a frying pan on medium-high heat. Add the onions. Sauté for 5 minutes, until they are fragrant. Set aside.
- Crack the eggs into a large bowl, then add the cooked onion, mayonnaise, chicken soup, and 1 ½ cups of the grated cheddar. Mix together.
- Add the drained broccoli into a casserole dish and cover with the egg mixture. Season with salt and pepper to taste, if desired.
- Sprinkle the remaining cheese and the crushed crackers on top. Bake for 20–25 minutes, or until cooked through.
