This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten. Use gluten-free breadcrumbs in this dish.
"Listen to your broccoli and it will tell you how to eat it." -Anne Lamott
The tips for this recipe: thoroughly coat the broccoli with the egg before adding the breadcrumbs, and make sure that there is enough space on the baking sheet so that the broccoli doesn't touch. If they are too close together, the broccoli will not get as crisp.
Servings: 4 | Serving size: about 1 cup
Cooking time: 30 minutes
This recipe can easily be multiplied.
Preheat oven to 400°F.
In a medium sized bowl, whisk the egg together with the water.
In a separate bowl combine bread crumbs, salt, and pepper.
Dip individual broccoli florets into egg mixture and coat well.
Place florets in the bread crumb mixture.
Toss evenly to coat.
After broccoli is breaded, spread in a single layer on a baking sheet.
Bake in the preheated oven for 10 minutes.
Turn and cook another 5 to 8 minutes until golden brown.
Serving size: about 1 cup
|Calories 60||Calories from Fat 14|
|% Daily Value|
|Total Fat 1.5g||2%|
|Saturated Fat <1g||2%|
|Monounsaturated Fat 0.5g|
|Trans Fat 0g|
|Total Carbohydrates 7g||2%|
|Dietary Fiber 2g||7%|
|Vitamin A 14%||Vitamin C 74%|
|Calcium 4%||Iron 6%|
|Vitamin K 1mcg||Potassium 300mg|