Thaw the broccoli by: Allow the frozen broccoli bag to thaw in the fridge overnight, or alternatively, place the frozen broccoli into a large microwave safe bowl, add 2 tablespoons of water and cover with a paper towel. Cook for 5-8 minutes in the microwave (time varies depending on microwave wattage), or as directed on the bag of frozen broccoli. Allow to sit to cool for a few minutes. The broccoli should be defrosted but still cool to the touch.

In a saute pan, add 1 tablespoon of oil and the chopped onion, cooking for 10-15 minutes on medium-low heat until translucent and golden brown. Then add garlic and cook for 1 minute until fragrant. Turn off the heat, and set the pan aside.

Preheat the oven to 350°F and grease an 8”x8” casserole/baking dish with oil or cooking spray.

Drain the broccoli by placing a pasta strainer into the sink and transferring the broccoli into it. Squeeze the broccoli in the strainer with paper towels repeatedly to remove excess water that will drain through the strainer. Alternatively, squeeze broccoli through a tea towel or cheese cloth until little moisture remains. Set aside.

Wipe out the large bowl used to microwave the broccoli (if applicable). In the large bowl whisk the eggs. Then add the chopped broccoli, starch, basil, oregano, salt, pepper, red pepper flakes (optional), and 2 tablespoons oil. Stir until combined. Then mix in the sauteed onions & garlic.

Transfer to the prepared casserole dish and bake at 350°F for 30-40 minutes until the kugel is set, slightly firm in the center, and starting to get golden brown on the sides and edges. If your kugel is not medium golden brown on top, run the kugel under the broil for about 2 minutes until flecked with golden brown on top. Keep a close eye on the oven when broiling as food can cook very quickly.

Allow the kugel to cool for 10 minutes before cutting. Serve warm.