Turkey Broccoli Gratin with Almonds
Broccoli scores with a high proportion of vitamins, especially vitamin A and C. Thus, this recipe strengthens the entire immune system and especially supports vision. The turkey fillet is particularly low in fat and rich in proteins. Sufficient protein intake is important for muscle building and helps to lose weight. However, the turkey broccoli gratin with almonds is good for athletes and low carb fans, and is also perfect as a dinner for the whole family.
Turkey Broccoli Gratin with Almonds is the perfect leftover recipe because broccoli and mushrooms hold up well in a casserole. Simply use vegetables on hand from the refrigerator and chop into slices or cubes. Instead of grated cheese, you can also sprinkle feta over the dish after removing from the oven.
Clean broccoli, divide into small florets, blanch in boiling salted water for 3 minutes, rinse and drain well. Clean mushrooms and cut into slices. Peel onion and garlic, cut onion into thin half rings, chop garlic finely. Wash the turkey breast fillet, pat dry and cut into strips.
Heat oil in a pan, cook for about 3 minutes over high heat, add mushrooms, garlic and onions and cook for 2 additional minutes. Season with salt, pepper and nutmeg and mix with the broccoli florets. Pour the mixture into a baking dish.
Beat eggs with oat cream, grate cheese and combined. Pour the egg-cheese cream over the casserole. Sprinkle with almonds and bake in a preheated oven at 200 °C / 400˚F for approx. 20 minutes until au gratin.