Directions:
- Preheat your oven to 400 degrees. Prepare a large oval baking dish by spraying with cooking spray.
- In a small bowl, combine the rice, 1/4 cup of the Romano, 1/4 tsp of the salt, herbes de province, and three egg whites. Stir in cayenne pepper, if desired. Spread mixture in the bottom of the prepared pan, pressing down. Sprinkle evenly with the shredded fontina.
- Meanwhile, heat a pot of water to boiling and cook the broccoli until just tender (about 4 minutes). Drain. Spread the broccoli over the rice mixture. Top with the cheddar cheese.
- In a small bowl, combine the egg yolks, milk, 1/2 tsp of salt, and pepper. Pour this over evenly over the broccoli.
- Finally, combine your breadcrumbs and 2 tbsp of Romano and sprinkle over the broccoli.
- Place the dish in the preheated oven and cook for 20-25 minutes until the top is slightly browned. Serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 240.59 Kcal (1007 kJ) | ||
| Calories from fat | 84.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.38g | 14% | |
|---|---|---|---|
| Cholesterol | 107.66mg | 36% | |
| Sodium | 608.03mg | 25% | |
| Potassium | 299.44mg | 6% | |
| Total Carbs | 24.98g | 8% | |
| Sugars | 2g | 8% | |
| Dietary Fiber | 3.42g | 14% | |
| Protein | 14.83g | 30% | |
| Vitamin C | 58.5mg | 98% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2.3mg | 13% | |
| Calcium | 281.9mg | 28% | |
| Amount Per 100 g | |||
| Calories | 103.08 Kcal (432 kJ) | ||
| Calories from fat | 36.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.02g | 14% | |
|---|---|---|---|
| Cholesterol | 46.13mg | 36% | |
| Sodium | 260.51mg | 25% | |
| Potassium | 128.3mg | 6% | |
| Total Carbs | 10.7g | 8% | |
| Sugars | 0.86g | 8% | |
| Dietary Fiber | 1.47g | 14% | |
| Protein | 6.35g | 30% | |
| Vitamin C | 25.1mg | 98% | |
| Iron | 1mg | 13% | |
| Calcium | 120.8mg | 28% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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