• 2-1/2 cups fresh broccoli florets
• 6 large eggs
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/3 cup grated Romano cheese
• 1/3 cup sliced pitted Greek olives
• 1 tablespoon olive oil
• Shaved Romano cheese and minced fresh parsley

1. Steam broccoli and set aside.
2. In a large bowl, whisk eggs, milk, salt and pepper.
3. Stir in steamed broccoli, grated cheese and olives.
4. In a large ovenproof skillet, heat oil over medium heat and pour in egg mixture. Cook, uncovered, 4-6 minutes or until nearly set. Let stand 5 minutes then cut into wedges.
5. Sprinkle with shaved cheese and parsley.
6. Enjoy!

#caseycookinghack

Fresh eggs? here’s how to tell:

Fill a bowl with cold water and place your eggs in the bowl:

If they sink to the bottom and lay flat on their side they’re fresh.

If they’re a few weeks old but still good to eat, they’ll stand on one end at the bottom of the bowl.

If they float to the surface, chuck them out!!