Broccoli Souffle (Birds Eye)

By kawaibaby

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

Details

Preparation time 10mins
Cooking time 55mins
Adapted from birdseye.com

Preparation

Step 1

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 25 minutes or until knife inserted into center comes out clean. Serve warm.