Egg white and broccoli pecorino bake

Ingredients

For 1 serving

• Broccoli140 g
• Extra virgin olive oil2 teaspoons
• Garlic2 cloves
• Egg whites4
• Pecorino14 g
• Saltto taste

Contains: lactose, eggs,

In season: October – March

Method

1. Heat the oven to 180 °C (conventional), grease a small baking dish with a little of the oil and put a small pan of water on to boil.
2. Cut the broccoli into small florets; once the water boils, salt it and cook them for 4 minutes, until tender but still bright green, then drain.
3. Heat the rest of the oil with the peeled, crushed garlic in a pan over a medium heat, add the broccoli and sauté for 2–3 minutes, until well flavoured; remove the garlic and roughly chop the broccoli.
4. In a bowl, beat the egg whites with the grated pecorino and a pinch of salt, then stir in the broccoli.
5. Pour into the dish and bake for 18 minutes, until puffed, set in the centre and golden on top.