- Butter (for ramekins)
- Coarse sea salt
- 1 package (10-oz.) frozen broccoli florets, or fresh
- 6 large eggs
- 1/2 cup half-and-half
- Ground pepper
- 1/8 teaspoon ground nutmeg
- 3/4 cup shredded cheese (3 oz)
Preheat oven to 350 degrees. Butter four 8-oz. ramekins; set aside.
Bring a medium pot of salted water to a boil. Add broccoli and cook 1 minute. Drain well in collander and blot dry with paper towels. Transfer to cutting board. Chop coarsely. Divide broccoli and cheese evenly between ramekins.
In large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, 1/4 teaspoon pepper and nutmeg.
Place ramekins on a rimmed baking sheet. Ladle egg mixture into ramekins, dividing evenly. Bake until golden brown, 35-40 minutes. Serve with a mixed green salad.