This can be used as a side dish for a "plain" meat or as a main course. Easy and elegant. I've included non-fat options.

1 c cooked broccoli (I keep it fairly crunchy; it will cook more in the oven.)
1/2 c shredded mozzarella or Swiss cheese
4 eggs or 1 6-oz. carton of EggBeaters - half a carton and 2 eggs)
1 c milk (warm)
1 T grated Parmesan cheese (I use the Kraft stuff in the green contain for this)
2 T minced onion, sautéed
1/4 t salt
1/2 t paprika

Spray inside of custard cups lightly with Pam. Set them in a casserole dish or cookie sheet with sides to make maneuvering these in and out of the oven easier. (You don't need to pour water half-way up the custard cups, but it if makes you feel better, by no means should I deprive you!)

Divide broccoli and cheese among the cups.

Beat all but Parmesan together. Divide among cups. Sprinkle cheese on top.

Bake at 350 degrees until a knife comes out clean; about 25-30 minutes.

Loosen edges with a knife and invert onto plates.

For four main course portions or six side dish-servings, use 8 eggs or 2 cartons of EggBeaters and increase the rest proportionally.

Although you can use 1 T minced dry onions in a hurry, my preference is for the fresh onion. The dried stuff tastes somewhat artificial to me, I guess.

Low-fat cheese doesn't work with this very well. It melts funny.