Instructions

• Bring a pot of water to a boil. Add the 12 oz broccoli florets and blanch for 1 minute. Immediately rinse under cold running water to stop the cooking, then drain well.
• Pat the drained broccoli dry with paper towels (or a clean kitchen towel), then finely chop the broccoli and set aside.
• Preheat oven to 400°F. Spray a nonstick cookie sheet with cooking spray.
• In a medium bowl, combine the chopped broccoli, 1 large egg, 1 large egg white, 1/2 cup finely chopped scallion, 2/3 cup grated reduced-fat sharp cheddar cheese, 1/2 cup seasoned breadcrumbs, and salt and pepper to taste. Stir until the mixture is evenly combined.
• Using a heaping tablespoon of the mixture, scoop and roll between your hands into small oval tots, pressing gently so they hold together. Place the tots on the prepared cookie sheet with a little space between them.
• Bake for 16–18 minutes, turning each tot halfway through baking (about 8–9 minutes), until golden brown.
• Remove from the oven and let the tots cool briefly on the baking sheet before serving.