Broccoli Souffle

Ingredients

• 1 ½ pound trimmed broccoli (one medium-size bunch)
• ½ cup ricotta cheese
• Freshly grated nutmeg
• Salt and freshly ground black pepper to taste
• Cayenne pepper to taste
• 8 eggs, separated
• 3 tablespoons freshly grated Parmesan cheese

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    149 calories; 8 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 12 grams protein; 197 milligrams cholesterol; 185 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 8

Preparation

1. Preheat oven to 425 degrees. Butter well and chill 8 1 1/4-cup souffle dishes.
2. Slice broccoli stalks into 3 or 4 pieces, lengthwise, to speed cooking. Boil in lightly salted water until soft. Drain well.
3. Place broccoli in food processor or blender with ricotta. Puree briefly. Add nutmeg, salt, black pepper and cayenne pepper. Puree thoroughly. You should have about 3 cups. Transfer to bowl.
4. Add yolks to mixture and blend well with wire whisk. In another bowl whisk whites until they form soft peaks. Fold 1/4 of whites into mixture, then remainder. Do not overwork. Taste for seasoning.
5. Place souffle dishes on baking sheet and fill to rim. Before placing in oven run thumb around rim of each to remove any overflow, which could cling and prevent souffle from rising fully. Bake for approximately 10 minutes.

35 minutes