2 tbsp. corn oil butter
1/2 lb. fresh broccoli
1/2 lb. fresh carrots, peeled & diced
1 sm. onion, diced
7 eggs
1-2 tbsp. soy sauce
1 1/2 tsp. minced fresh garlic
1 tsp. celery seed
1/2 tsp. diced dillweed
1 1/4 c. milk
1 lb. Monterey Jack cheese, shredded
Salt & pepper to taste, the pepper freshly ground

Break broccoli into flowerettes, peel stems and cut into 1/2" pieces.

Melt butter in medium skillet until foam subsides. Add broccoli, stems and saute briefly. Add soy sauce, garlic, celery seed, dill weed and salt and pepper. Cook over low heat about 5 minutes, stirring occasionally. Add carrots, onion, and broccoli flowerettes; cover and cook until tender, about 10 minutes, stirring occasionally.

Preheat oven to 350 degrees. Beat eggs and milk in a large bowl. Add cheese and vegetables. Turn into lightly greased deep 3 quart baking dish. Place in large shallow pan and add boiling water to depth of 1". Bake until knife inserted in center comes out clean, about 50 to 60 minutes. Yield: 6 to 8 servings.