1) Wash the broccoli into small pieces, blanch in boiling water for 2 minutes until cooked, remove and supercooled, drain and chop. Chop the onion and coriander.
2) After washing the tomato, cut it in half, remove the pedicle, and then cut into small teeth. Use a knife to remove the inner core part of the soup, leaving only the thick skin part of the tomato, and cut into small pieces for standby.
3) Beat up the eggs, add salt, dried basil, black pepper and mix well.
4) Mix broccoli, tomatoes, onions, cornflakes, coriander and egg mixture.
5) Put it into a baking bowl (or 8-inch non stick baking tray) that can withstand high temperature, fill it with 3 / 4 of the whole, and then sprinkle a thick layer of cheese with big holes.
6) Preheat the oven in advance, place the baking bowl in the middle of the oven and bake at 250 ℃ for 12-15 minutes.
7) If it's time, but the cheese hasn't turned golden, continue to heat it for a while. After baking, eat it while it's hot.