Broccoli Recipes

A Bite of Broccoli

Turns out, your mom was right – you should eat your broccoli! With high amounts of fiber, potassium, and vitamins C and K, broccoli has health benefits ranging from reduced cancer risk to a boosted immune system. If that’s not enough, this cruciferous veggie is also believed to improve skin, bone, cardiovascular, and digestive health. Best of all, broccoli can be prepared in so many tasty ways – from steaming and roasting to soups, salads, pastas, and more – that you’re sure to find a way to enjoy it. 

Here, Chattanooga locals share their favorite broccoli recipes that deliver on taste and nutrition.

Photography by Rich Smith

 

Bantam and Biddy's broccoli pizza crust

Dawn Glover, kitchen-manager at Bantam and Biddy

Bantam & Biddy’s Broccoli Crust Pizza Dough

By Dawn Glover, Kitchen Manager | Serves 2

 

Ingredients

  • 6 cups riced broccoli
  • 4 eggs
  • 1/2 cup Parmesan cheese, shredded
  • 1/2 cup mozzarella cheese, shredded
  • 2 tsp. salt
  • 2 tsp. pepper
  • 2 tsp. Italian seasoning
  • 1 tsp. blackening seasoning
  • 1/2 tsp. red pepper flakes

 

Directions

  1. Steam broccoli by placing 2 cups of water in a pot and bring to a boil. Add broccoli and cover with foil. Poke a small hole in the foil and let steam for 2 minutes. Strain as much water from steamed broccoli as possible and let cool.
  2. In a large bowl, combine broccoli, eggs, cheeses, and seasonings. Mix until thoroughly combined.
  3. Shape mixture into a 12-inch pizza crust, 1/2-inch thick. 
  4. Bake at 350° for 8-10 minutes, or until crust is lightly browned.
  5. Top with tomato sauce, mozzarella cheese, and your favorite pizza toppings and return to the oven for 6-8 minutes, or until cheese is fully melted and bubbly.

 

Did you know? 

Although Thomas Jefferson was known to experiment with broccoli seeds – which had been imported from Italy – in his garden, broccoli wouldn’t become a popular food in the United States until the mid-20th century. 

 

 

Vegetable Frittata

 

Cheri HudginsCheri Hudgins’ Vegetable Frittata

Serves 4

 

Ingredients

  • 2 Tbsp. olive oil
  • 1 medium onion (1/2 cup), chopped
  • 1/2 medium red bell pepper, sliced into 1/4-inch strips
  • 1 cup fresh broccoli florets (can sub with thawed frozen broccoli)
  • 1 cup mushrooms, sliced
  • 2 cups liquid egg whites
  • 1 cup low-fat cheese of choice, shredded

 

Directions

  1. Preheat oven to 350°.
  2. Pour olive oil in a 10-inch, oven-safe skillet and heat until sizzling. Add onions, peppers, broccoli, and mushrooms. Cook over medium heat for 3-4 minutes or until tender.
  3. Pour egg whites into the skillet and sprinkle with your preferred seasonings. Cook over medium heat for 3-4 minutes, lifting the eggs slightly with a spatula to allow uncooked portions to flow underneath.
  4. Place the skillet inside preheated oven to finish cooking the frittata, 3-4 minutes. Top with cheese and return to the oven to melt.
  5. Slice the frittata and serve with your favorite fruit.

 

Chattanooga’s Cheri Hudgins juggles being a mother, entrepreneur, and administrator of an assisted living facility, all while maintaining a healthy diet and exercising regularly! Cheri loves helping and encouraging family and friends on their journey to a healthier lifestyle.

 

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