Cheese and Broccoli Fingers

Prep: 10 mins

Cook: 45 mins

Serves: 4

Difficulty:

Cuisine:

Saved:

Australian

401

Recipe by: Australian Eggs

These Cheese and Broccoli Fingers are easy, cheesy and high in protein. A low-carb snack that’s perfect for healthy eating – or cut a bigger slice and serve with a salad for a light meal.

Credit: Whisk Media Group

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Cheese and Broccoli Fingers

Ingredients:

500g broccoli florets (approx. 2 heads, trimmed)

5 eggs

300ml thickened cream

½ cup self-raising flour

½ cup spring onions (approx. 3), thinly sliced

1 cup grated tasty cheese

¾ cup finely grated Parmesan

Salt and pepper to taste

Rocket leaves & tomato chutney, to serve

Method:

Preheat oven to 180C (fan forced). Grease and line a 16cm x 26cm x 4cm (base measurement) slice pan with baking paper.
Cook broccoli into 2cm florets and trim off stems. Boil broccoli for 1 minute or until just tender. Drain and rinse under cold water.
Whisk eggs and cream together in a large mixing bowl. Stir in flour, spring onions and season. Stir through broccoli pieces.
Add ¾ cup of the tasty cheese and ⅔ cup of the Parmesan. Stir until well combined and season with pepper. Carefully pour mixture into prepared pan and spread evenly. Sprinkle with remaining tasty and Parmesan cheese. Bake for 35 minutes or until golden and set.
Allow to cool for 30 minutes. Cut slice into wedges or fingers and serve warm or at room temperature sprinkled with rocket, served with chutney.

Tips & Hints:

Store broccoli fingers in a sealed container in the refrigerator for up to 3 days.
Alternatively, cut into portion sizes, wrap in baking paper and place inside labelled zip lock bags. Freeze for 1 month. Defrost in the refrigerator overnight. Reheat in air fryer, microwave, oven or use a sandwich press!
Substitute broccoli with cauliflower, zucchini or cooked sweet potato.
Sweet potato alternative: 1. Preheat oven to 200C. 2. Cut around 650g sweet potato into 2cm cubes and place onto a baking tray lined with baking paper. 3. Roast for 25 minutes or until tender. 4. Allow cubes to cool before adding to egg mixture and bake as above.
Pumpkin alternative: 1. Preheat oven to 200C. 2. Cut an 800g piece (approx.) pumpkin into 2cm cubes and place onto a baking tray lined with baking paper. 3. Roast for 35 minutes or until tender. 4. Allow cubes to cool before adding to egg mixture and bake as above.