• 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.