Egg and Broccoli Casserole
- 6 eggs
- 500 ml cottage cheese
- 1 package (10 oz) frozen chopped broccoli, thawed and drained
- 2 cups shredded cheddar cheese
- 1/3 cup all purpose flour
- 1/4 cup butter or margarine, melted
- 1/2 cup chopped onion
- salt & pepper to taste
Coat slow cooker with non-stick cooking spray.
In large bowl, beat eggs.
Add remaining ingredients and stir until combined.
Pour into slow cooker.
Cover and cook on high for 1 hour.
Stir. Reduce heat to low and cook 2½ - 3 hours longer, until eggs are set.
Sprinkle with additional cheese if desired, just before serving.
Makes 6 servings.