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1 1/2 lb. fresh broccoli or
frozen broccoli
1 c. thinly sliced leeks or
2/3 c. minced onion
4 eggs, slightly beaten
1 1/4 c. milk
freshly ground pepper to taste
few drops hot pepper sauce
1 Tbsp. minced parsley
1/8 tsp. nutmeg
1/3 c. shredded sharp Cheddar
1/3 c. grated Parmesan cheese

Cut flowerets from broccoli in thin slices. Peel tender
stems and cut coarsely. Place broccoli and onion in saucepan
with 2 tablespoons water. Cover and cook over medium-low heat
for 4 to 5 minutes. Drain. Combine eggs, milk, salt, pepper,
pepper sauce, nutmeg, parsley and Cheddar cheese; stir in
vegetables. Turn into well buttered 9 x 13-inch dish. Sprin-
kle top with Parmesan cheese. Bake in center of 350 degrees oven for
30 to 35 minutes. Let cool 10 minutes before cutting.

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