Ingredients
- 1 pound uncooked broccoli, florets, finely chopped
- 2/3 cup flour
- 2 cups low-fat milk
- 1/2 cup reduced-fat sour cream
- 1 clove garlic, minced
- 2/3 cup grated Parmesan cheese
- 1 teaspoon lemon zest
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 large eggs, separated
- 3 large egg whites
Details
Servings 12
Preparation time 15mins
Cooking time 53mins
Preparation
Step 1
Preheat oven to 325° F. Coat a 2 quart souffle dish with cooking spray.
Bring a medium sized 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.
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.
In a mixing bowl, using an electric mixer, beat all sex egg whites until stiff peaks form; gently fold int broccoli mixture, a little at a time, until combined.
Immediately spoon broccoli mixture into prepared dish and bake until eggs are set, about 35 to 45 minutes. Serve immediately
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