1 (10 oz.) pkg. frozen chopped broccoli
1 tbsp. oil
1/2 c. frozen chopped onions
1/4 tsp. Italian herb seasoning
1 c. sweet milk
1 tsp. salt
4 lg. eggs, beaten
1/2 c. Parmesan cheese
4 strips crisp cooked bacon, crumbled (opt.)

Allow broccoli to stand at room temperature until it can be broken up slightly. Put broccoli in large bowl. Pour boiling water over and let stand about a minute, then drain well. Heat oil in medium skillet. Add onion and herb seasoning and cook until tender but not brown. Add milk and salt and heat to scalding. Add small amount of hot mixture to beaten eggs in large bowl, stirring constantly.

Stir in remaining hot milk mixture. Add broccoli and 1/3 cup cheese mixing together well. Pour into a greased 8" round cake pan. Sprinkle remaining cheese and bacon on top. Set into a shallow pan of hot water. Bake in a moderate oven, 350 degrees, for 25 to 30 minutes or until set. Cut into wedges to serve. Serve warm or cool.

Makes 5 to 8 entree servings or 15 smaller wedges for hors d'oeuvres.