2 tbsp. butter
1/3 c. onion, chopped
1 tsp. minced garlic
1/3 c. flour
1 1/2 c. evaporated milk
1 1/2 tsp. salt
Pinch of nutmeg
2 c. chopped broccoli
1/3 c. part skim Ricotta cheese
1/4 c. Parmesan cheese
3 egg whites

Melt butter, add onion and garlic. Add flour. Stir in evaporated milk, salt and nutmeg. Simmer until thickened. Remove from heat, stir in raw broccoli, Ricotta and Parmesan cheeses.

Beat egg whites until stiff peaks form. Gently fold into broccoli mixture. Bake at 375 degrees for 35-40 minutes in a greased baking dish.