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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place oven rack in center position in oven and preheat to 375ºF. | 2. Bring a small saucepan of water to a boil over high heat. | 3. Add 1/2 teaspoon of the salt and broccoli and cook 3 minutes, or until broccoli is slightly cooked(blanched) but still firm and bright green. | 4. Using or pot holders, move the saucepan from the heat and drain the broccoli in a colander set in the sink. Be careful of the steam. Rinse under cold running water. Set aside to drain. | 5. Heat the oil in a medium skillet over medium heat. Add onions, garlic, 1 teaspoon of the spice mix, the parsley, basil, 1/4 teaspoon of the remaining salt, pepper, and veggie crumbles, and cook, stirring, until the onions start to brown, about 8 minutes. | 6. In a large bowl, whisk together eggs, milk, the remaining 11/2 teaspoons of spice mix, and remaining 1/2 teaspoon of salt. Add Parmesan cheese and whisk vigorously to combine. | 7. Spread the cooked spaghetti evenly in a casserole dish. | 8. Pour the veggie crumble mixture over the spaghetti and toss with a fork to mix. | 9. Place the blanched broccoli on top of the spaghetti. | 10. Pour the egg mixture over the spaghetti. | 11. Sprinkle the spaghetti all over with the mozzarella cheese and bake it in the oven until golden brown, about 20-25 minutes. | 12. Using pot holders, remove the casserole dish from oven and let it rest for 5 minutes before serving. | 13. For spice mix: | 14. Place all the ingredients in a mixing bowl. | 15. Stir well to combine. | 16. Store in an airtight container for up to 3 months. | 17. Yields about ¾ cup. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salt	1	teaspoon		-	-	-	-
broccoli floret	2	cups		201.7333	0.0	44.88	1.1333
olive oil	2	teaspoons		79.56	0.0	0.0	9.0
onion	1	cup	chopped	64.0	14.944	1.76	0.16
garlic	2	teaspoons	minced	8.344	1.8514	0.3562	0.027999999999999997
parsley	1	teaspoon	dried	2.736	0.4811	0.2257	0.06
basil	1	teaspoon	dried	0.2032	0.0234	0.0278	0.0057
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
veggie crumbles beef	8	ounces	ground	201.7333	0.0	44.88	1.1333
egg	8			572.0	2.88	50.24	38.04
milk	1/2	cup		74.42	5.8316	3.843	3.9894
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
spaghetti	3	cups	cooked	93.93	20.9373	1.9392	1.7271
mozzarella cheese	1	cup	grated	-	-	-	-
paprika	3	tablespoons		57.528	11.014000000000001	2.8846	2.6296
salt	1 1/2	1/2		-	-	-	-
parsley	2	tablespoons	dried	2.736	0.4811	0.2257	0.06
onion powder	2	teaspoons		16.368	3.7978	0.4997	0.0499
garlic powder	2	teaspoons		20.522	4.5093	1.0261	0.0453
black pepper	1/2	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
basil	1	teaspoon	dried	0.2032	0.0234	0.0278	0.0057
thyme	1/2	teaspoon	dried	0.40399999999999997	0.0978	0.0222	0.0067
celery salt	1/2	teaspoon		201.7333	0.0	44.88	1.1333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.