Broccoli Souffle

YIELD 8 servings

ACTIVE TIME 10 min

TOTAL TIME 35 min

INGREDIENTS

• 2 Tbsp. olive oil

• 1 bag Birds Eye® Baby Broccoli Florets

• 2 Tbsp. all-purpose flour

• 4 large eggs, separated and yolks lightly beaten

• 1 cup milk

• 4 Tbsp. shredded parmesan cheese, divided

• 1/4 tsp. salt

• 1/8 tsp. ground black pepper

INSTRUCTIONS

1. Preheat oven to 350°F.

2. Heat oil over medium heat and cook Broccoli Florets, stirring occasionally, 5 minutes or until tender. Breaking up any large pieces. Sprinkle with flour and cook 1 minute. Add milk and cook until thickened. Remove from heat and stir in 2 tablespoons parmesan cheese, salt and pepper. Stir in egg yolks.

3. Meanwhile, beat egg whites until stiff. Fold into broccoli mixture and turn into ungreased 1-1/2-quart round deep casserole dish. Bake 20 minutes. Sprinkle with remaining cheese and bake an additional 5 minutes or until knife inserted into center comes out clean. Sprinkle immediately with remaining cheese. Serve warm.

NUTRITION

Calories 90 Total Fat 4g Saturated Fat 0.5g

Trans Fat 0g Cholesterol 30mg Sodium 330mg Total Carbohydrates 10g Dietary Fiber 1g

Sugars 2g

Protein 3g