Either fresh or frozen broccoli
2 beaten eggs
2-3 tbsp. Italian flavored bread crumbs
1/2 c. grated Parmesan cheese
Grated black pepper to taste
16 oz. lowfat ricotta

Cut, wash and drain broccoli. Chop. Set aside. If using frozen broccoli, cook according to package directions. Cool. Set aside. Beat the eggs until fluffy.

Combine the ricotta, Parmesan cheese, bread crumbs and pepper. Stir in beaten eggs. Fold in chopped broccoli. Bake in buttered casserole dish which is set in a shallow pan of water. Bake at 350 degrees for 10 minutes and reduce oven temperature to 300 degrees and bake 20 minutes more.

NOTE: Other vegetables may be substituted for the broccoli. Generally if is best to parboil most vegetables first.