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Serve warm as a main dish or hearty side, paired with grilled meats or a fresh salad.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
This dish also tastes great cold as a quick lunchbox option!
Variations:
Add a handful of grated cheese (cheddar, mozzarella, or parmesan) to the egg mixture for extra richness.
Swap Greek yogurt with sour cream or cream cheese for a creamier texture.
Stir in a handful of chopped cooked bacon or ham for a meaty twist.
Use cauliflower instead of broccoli—or a mix of both—for a colorful variation.
FAQ:
Q: Can I use frozen broccoli?
A: Yes! Thaw and drain it thoroughly to avoid extra moisture before baking.
Q: Is this recipe low-carb or keto-friendly?
A: Yes! It’s naturally low in carbs, especially without added starches or flour.
Q: Can I make it dairy-free?
A: Swap the Greek yogurt and milk for dairy-free alternatives like unsweetened almond yogurt and plant-based milk.
Q: Can I prepare it ahead of time?
A: Absolutely. You can mix and assemble it in advance, then bake it just before serving.
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