1 pkg. frozen chopped broccoli, thawed
1 pkg. frozen corn, thawed
1 c. cottage cheese
3 eggs
2/3 c. sour cream
1 tbsp. nutmeg
1/2 tsp. salt
1/4 tsp. black pepper
2 tbsp. chopped chives or scallion greens
3 tbsp. grated Parmesan cheese

Preheat oven to 350 degrees. Lightly butter 8 1/2 cup ramekins or custard cups. Place thawed frozen broccoli and corn on several layers of paper towels to drain; squeeze them in the towels if necessary to remove excess moisture.

In a food processor, puree the cottage cheese. Add the eggs, one at a time, and process until blended. Blend in the sour cream, nutmeg, salt and pepper. In a medium bowl, stir together the broccoli, corn and cottage cheese-egg mixture and chives.

Dividing evenly, stir spoon the mixture into the prepared ramekins. Sprinkle the tops with Parmesan cheese and dash of nutmeg. Place ramekins in a roasting pan and add hot water to come halfway up the sides of the ramekins.

Place the roasting pan in the oven and bake 45 minutes or until a knife inserted in the center of the custard comes out clean. Serve warm in ramekins. Yield 8 servings.