5. Broccoli and cheese quiche
You will need:
1 nine-inch whole-wheat pie crust
1 cup broccoli florets (steamed and chopped)
½ cup cheddar cheese (shredded)
1 large egg
¾ cup whole milk
¼ tsp black pepper powder
½ tsp salt
1 tsp olive oil
How to:
Preheat the oven to 375°F (190.5°C).
Meanwhile, roll the pie crust into a circular shape and chill in the refrigerator until use.
Add egg, milk, salt, and pepper into a mixing bowl and mix everything well, ensuring no lumps are present.
Add steamed broccoli and cheese and again mix everything thoroughly. Set aside.
Brush the pie dish with oil and place the pie crust into it. Spread the broccoli mix onto the crust evenly.
Place the pie dish into the preheated oven and bake for 35 to 40 minutes. If the crust is browning quickly, cover the dish with an aluminum foil.
After 40 minutes, remove the pie dish from the oven and let it stand for five minutes before serving.
Serve warm in the breakfast with a cup of fresh homemade lemonade or vegetable juice.
6. Broccoli omelet with toast
You will need:
1 large egg (beaten)
1 small onion (chopped)
1 small tomato (thinly sliced)
¼ cup broccoli floret (chopped)
1 tsp herbs mix
⅛ tsp pepper powder
¼ tsp salt
1 tsp sesame oil
How to:
Heat sesame oil in a skillet over low heat.
Meanwhile, add all the ingredients in a mixing bowl and whisk well.
Pour the egg mixture onto the skillet and roll it to spread the mixture evenly. Cook both sides until they turn golden brown.
Turn off the flame and place the egg onto the serving plate. Serve with toasted garlic bread in the breakfast or wrap it in a baked tortilla and serve as a quick evening snack.
You can add toasted pumpkin seeds and veggies to scale up this recipe’s nutritional value.
