1 bunch of broccoli (approximately 1,300 g)
4 eggs, separated
1 cup of grated Mornay sauce
salt and black pepper to taste
butter or margarine for greasing
1 bunch of broccoli (approximately 1,300 g)
4 eggs, separated
1 cup of grated Mornay sauce
salt and black pepper to taste
butter or margarine for greasing
Remove the leaves from the broccoli
Separate the florets from the stems
Wash the stems and cut them into pieces
Place the stems in a pot with water, salt, and black pepper
Bring to a boil, then reduce heat and let simmer for 8 minutes
Add the florets and cook for an additional 10 minutes
Drain well and chop
Place in a large bowl and add eggs, cheese, salt, and black pepper to taste
Mix well
Beat the egg whites until frothy
Add to the previous mixture and mix carefully
Pour into a refractory mold
Bake for 20 minutes, or until firm
Serves 4-6
