Broccoli and parmesan souffle
3
Points®
Total time: 1 hr 8 min • Prep: 15 min • Cook: 53 min • Serves: 12 • Difficulty: Easy
A sure-fire way to impress dinner guests. Serve it as soon as it comes out of the oven (no peeking!) because the soufflé shrinks fast.
Ingredients
Cooking spray
2 spray(s)
Broccoli
1 pound(s), florets, finely chopped
All-purpose flour
⅔ cup(s)
1% low fat milk
2 cup(s)
Garlic
1 clove(s), large, minced
Light sour cream
½ cup(s)
Grated Parmesan cheese
⅔ cup(s)
Lemon zest
1 tsp(s)
Table salt
1 tsp(s)
Black pepper
½ tsp(s)
Raw egg
3 large, separated
Egg whites
3 serving(s), large
Instructions
1
Preheat oven to 325ºF. Coat a 2-quart soufflé dish with cooking spray.
2
Bring a medium-size pot of water to a boil; cook broccoli for 4 minutes. Immediately remove broccoli from pot and plunge in a bowl of ice water to stop it from cooking; when cool, drain and set aside.
3
In a medium saucepan, combine flour, milk and garlic; set over medium-high heat and bring to a boil for 1 minute, stirring constantly. Reduce heat to medium-low and add sour cream, Parmesan cheese, lemon zest, salt, pepper and egg yolks; cook until thick, stirring constantly, about 1 minute. Pour mixture into a large bowl and stir in broccoli; set aside.
4
In a mixing bowl, using an electric mixer, beat all six egg whites until stiff peaks form; gently fold into broccoli mixture, a little at a time, until combined.
5
Immediately spoon broccoli mixture into prepared dish and bake until eggs are set, about 35 to 45 minutes. Serve immediately. Yields about 3/4 cup per serving.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.