Broccoli & Cheddar Baked Fritters
Broccoli & Cheddar Baked Fritters
Some foods just belong together. Peppers and onions. Lime and cilantro. Broccoli and cheddar.Â
One of my favorite healthy and bariatric friendly broccoli and cheddar recipes is this casserole.Â
I’ve seen several recipes float around on Pinterest lately for something like these fritters. Many times they call for a starch binder that I don’t eat nor recommend for my postop gastric sleeve and gastric bypass patients. Instead I substitute grated parmesan cheese (the kind in the can) for a lower carb alternative.
I tried this recipe in two different forms. One was baked on a cookie sheet using a silpat and the other was in a muffin pan. The photo above is from the cookie sheet version. While it was delicious, I ultimately decided I preferred the muffin pan. They held better shape and were easy to work with when IÂ was working with the mixture. Reheat beautifully too! Pair this with a protein source like chicken, beef or pork. While it does contain egg and cheese, it likely is not as filling long-term as a more dense protein.
Enjoy!
Broccoli & Cheddar Baked Fritters
Ingredients
- 1 (16 oz) package frozen chopped broccoli
- 3 large eggs
- 1 tsp salt
- 1/4 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1 cup grated reduced-fat cheddar cheese
- 1 cup reduced fat grated parmesan cheese
Instructions
- Preheat oven to 400F. Spray a muffin pan well with cooking spray.
- Thaw the broccoli in the microwave according to the package instructions.
- Meanwhile, whisk together all other ingredients. Drain the broccoli and add it to the bowl. Stir well to combine ingredients.
- Spoon mixture into muffin pan. For smaller sizes divide in all twelve wells and for a large size, use only eight.
- Bake for 20 minutes using a the old toothpick trick to ensure doneness.