3. Broccoli and cheddar bites
You will need:
1 cups broccoli (steamed and chopped)
½ cup cheddar cheese (grated)
1 onion (finely chopped)
1 tomato (chopped)
3 large eggs
½ tsp dried thyme
½ tsp garlic powder
1 tbsp olive oil
Salt and black pepper powder, to taste
How to:
Preheat the oven to 400°F (204.4°C). Grease a six-cup muffin tray with olive oil and set aside.
In a mixing bowl, crack the eggs and whisk them with salt, pepper, garlic powder, and thyme.
Stir in broccoli, onion, tomato, and cheddar cheese. Mix everything thoroughly.
Divide the egg mixture evenly into muffin cups filling each about a two-third full.
Put the muffin tray into the oven and bake for 12 to 15 minutes, until the muffins rise and their crust turns light brown.
Take out the muffins and transfer them onto a plate. Serve with homemade dip or ketchup, or pack them for the school lunch.
4. Creamy broccoli soup
You will need:
1 cup broccoli florets
3 cups homemade chicken broth or vegetable broth
2 cups whole milk or coconut milk
1 onion (chopped)
½ stalk celery (chopped)
3 tbsp unsalted butter
1 tbsp all-purpose flour
1 tsp sesame seeds (toasted)
Salt and black pepper powder, to taste
How to:
Heat two tablespoons of butter in a medium-sized stockpot and saute onion and celery until tender. Add broccoli and chicken broth, and simmer the mixture for ten minutes.
After ten minutes, turn off the flame and set the stockpot aside to cool.
Blend the broccoli and broth mixture into a soupy liquid, using a food processor or an immersion blender.
Heat the remaining butter in a saucepan over medium heat, stir in the broccoli-broth mixture, flour, sesame seeds, and add milk.
Let the mixture simmer with constant stirring for five minutes, turn off the flame, and serve.
