Cheese and Broccoli Soufflé

Whisk egg whites and fold into blended broccoli and cheese, then bake in ramekins until golden and risen.

Vegetarian Cheese Broccoli Soufflé Easy Baking

Estimated Nutrition

Calories

212.6

kcal / serving

425.2 kcal total

Carbs

4.3g

per serving

8.5 g total

Fat

16.6g

per serving

33.1 g total

Protein

12.4g

per serving

24.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Flour

for dusting

Dairy

piece

Egg

free-range, separated

Cheddar

grated plus extra for sprinkling

Butter

softened for greasing

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

Vegetables

0.5

head

Broccoli

cut into florets and blanched

Method

Bake the ramekins on the hot tray for eight minutes until golden.

Serve the soufflés immediately while still in the ramekins.

Preheat the oven to 200°C and heat a baking tray inside.

Blend the broccoli until finely chopped, then blend in the egg yolks.

Whisk egg whites to stiff peaks and gently fold them into the broccoli mixture.

Fold in the grated cheese and season with salt and pepper.

Butter and flour two ramekins, then fill them with the mixture and top with extra cheese.