Meatless Mondays: Broccoli Kugel

As an animal lover, Charlotte is trying to emulate one of her idols Paul McCartney and be a “weekday vegetarian”. I want to make sure she’s getting protein so was looking for an easy egg dish that didn’t seem too breakfasty. Charlotte claims her favorite food is broccoli so I decided to make this broccoli kugel.

What is a kugel? Originally from Germany, a kugel is a baked casserole with starch (usually noodles or potatoes or in this case flour), eggs, and fat (mayonnaise in this recipe). Kugels can be savory or sweet.

The recipe couldn’t be simpler — you just need enough time for it to bake (takes 75 minutes). While it is not intended as a main course, I served it as such with a simple green salad. Charlotte loved it and I ate some of the leftovers cold for lunch the next day.

Broccoli Kugel

Jamie Geller

  • 1 (2-pound) bag frozen chopped broccoli cuts, thawed and drained
  • 1 cup light mayonnaise
  • 4 eggs
  • 1½ teaspoons kosher salt
  • ¼ teaspoon coarse black pepper
  • 1 pinch cayenne pepper

1. Preheat oven to 375° F.

2. Liberally coat a 9-inch round baking dish with non-stick cooking spray.

3. In a large bowl, place broccoli, mayonnaise, eggs, salt, black, and cayenne peppers, and mix well.

4. Pour broccoli mixture into prepared baking dish.

5. Bake at 375°F for 1 hour and 15 minutes, or until set with golden edges.

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