Ingredients for Broccoli Souffle
- Fresh Broccoli Florets
- 1/4 cup water
- 2 tablespoons margarine
- 2 tablespoons all-purpose flour
- 3 large eggs, beaten
- Small Curd Cottage Cheese
- Half And Half Cream
- Cheddar Cheese
- 1/4 cup finely chopped onion
- 1/2 teaspoon salt
- Seasoning Salt
- 1/4 teaspoon white pepper
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How to Make Broccoli Souffle
- Steam broccoli: In a microwave-safe bowl, combine broccoli florets and 1/4 cup of water. Microwave on high for 3-4 minutes, or until broccoli is tender-crisp.
- Make the sauce: Remove broccoli from microwave. Stir in 2 tablespoons of margarine. Sprinkle 2 tablespoons of flour over the broccoli and toss to combine. Set aside.
- Prepare the egg mixture: In a large bowl, whisk together 3 large beaten eggs, 1 cup cottage cheese, 1/2 cup heavy cream, 1/2 cup shredded cheddar cheese, 1/4 cup finely chopped onion, 1/2 teaspoon salt, 1/4 teaspoon seasoned salt, and 1/4 teaspoon white pepper. Mix thoroughly.
- Combine: Gently fold the steamed broccoli into the egg mixture.
- Bake: Grease a 7x11 inch baking dish with 1 tablespoon of butter. Pour the broccoli mixture into the prepared dish. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top.
- Finish baking: Bake uncovered in a preheated oven at 350°F (175°C) for 30-35 minutes, or until the souffle is set and lightly golden brown. The center should be just set; it will continue to cook slightly as it rests.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
10g
Fat
66g
Carbs
4g
