Preheat oven to 400F.
Combine the rice, 1/4 cup Parmesan cheese, 1/4 teaspoon salt, fines herbes, and egg whites. Press mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle fontina evenly over rice mixture. Set aside.
Cook broccoli in boiling water for 4 minutes or until tender; drain well.
Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add onion; cook 4 minutes or until tender, stirring occasionally. Stir in broccoli. Spoon broccoli mixture evenly over rice mixture. Top with shredded cheddar cheese.
Combine egg substitute, milk, remaining 1/2 teaspoon salt, and pepper in a small bowl; stir well with a whisk. Pour egg mixture over broccoli mixture.
Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 1/4 cups. Combine breadcrumbs and the remaining 2 tablespoons Parmesan cheese. Sprinkle breadcrumb mixture evenly over broccoli. Bake at 400F for 23 minutes or until set.
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|Serving Size: 1 Serving (1668g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 78 (9%)|
|Amt Per Serving||% DV|
|Total Fat 8.7g||12 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 15.8mg||5 %|
|Sodium 424.2mg||15 %|
|Potassium 2703.9mg||71 %|
|Total Carbohydrate 162.2g||48 %|
|Dietary Fiber 26.9g||108 %|
|Sugars, other 135.3g|
|Protein 35g||50 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 825
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