Malzemeler
1 medium broccoli (400–450 g)
1 medium onion, grated
3 eggs, separated into whites and yolks
50 g pastrami (without fenugreek), finely chopped
60 g aged kashar cheese, finely grated
1 cup milk (200 ml)
1 heaping tablespoon whole wheat flour
2 tablespoons olive oil
Salt, black pepper
Tarifler
Separate the broccoli into florets and process in a food processor.
Heat 1 tablespoon of olive oil in a pan, sauté the onion for 1–2 minutes, then add the chopped broccoli and sauté. Set aside.
In a small saucepan, combine 1 tablespoon of olive oil, whole wheat flour, and milk. Cook while whisking until thickened.
Whisk the egg yolks with a whisk.
Once the milk mixture has cooled slightly, add the whisked egg yolks and aged kashar cheese. (Set aside a bit of cheese for topping before baking.)
Whisk the egg whites with a pinch of salt until stiff peaks form.
To the sautéed broccoli, add the pastrami, milk mixture with egg yolks, and black pepper. Mix well.
Finally, gently fold in the whipped egg whites with a spatula, being careful not to deflate them.
Grease ramekins with a paper towel and divide the mixture evenly. Sprinkle the reserved cheese on top.
Bake in a preheated oven at 200°C (390°F) for 20–25 minutes until puffed and golden.
