We generally experience difficulty spending extra cooked veggies. They simply don't taste as great to just warm and eat. They truly need to repurposed into another dish. I put them into egg heats and omelets a great deal yet I was searching for a more flexible use than breakfast nourishment.
I've seen such a large number of locally acquired forms of veggie chunks of late I needed to attempt to make some without all the additional fixings and fillers. It's a pleasant switch up from simply serving a steamed vegetable at supper time.
I'm certain you can sub different veggies into this formula instead of the broccoli. Cauliflower, spinach, and destroyed zucchini would all work superbly. Or on the other hand blend it up and utilize a mix. A touch of destroyed carrot would include some shading and sweetness. Or on the other hand some hacked red peppers.
I figure you could likewise make these into adorable shapes. The veggie chunks held their shape quite well. Or on the other hand heat them in a biscuit tin for flawless circles.
- 2 cups broccoli florets cooked until soft (fresh or frozen)
- 2 egg whites
- 1 cup shredded cheese (I used a monterey jack cheddar blend)
- 1/4 cup almond flour
- Pinch of salt
Instructions
- Preheat oven to 350. Line a cookie sheet with parchment paper.
- Use a potato masher to break up the broccoli into small pieces. Add the other ingredients and mix well. Drop 20 scoops onto the prepared baking sheet and press into a nugget shape.
- Bake for 20 min until firm and golden around the edges.
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