Baked Vegetable Soufflé

Ingredients

• 300 g broccoli (Separated into florets and thoroughly washed)
• 2 carrots (Medium-sized, peeled and grated or cut into small cubes)
• 4 eggs (Large)
• 100 g cheese (Grated; mozzarella, firm fresh cheese, or semi-hard cheese may be used)
• 1 tbsp olive oil (For greasing the baking dish)
• salt (To taste)
• black pepper (To taste)

Steps

1. 1

   Preheat the oven to 180 °C. Grease a medium-sized baking dish with the olive oil.

2. 2

   Steam the broccoli or cook it in salted boiling water for 4-5 minutes, until tender but still firm and bright green. Drain it very well to prevent the soufflé from becoming watery.

3. 3

   Place the cooked broccoli in a bowl and cut it into small pieces. Add the prepared carrots and gently mix to distribute the vegetables.

4. 4

   Crack the eggs into another bowl and beat them until well combined. Add salt and pepper to taste.

5. 5

   Pour the beaten eggs over the vegetables and mix until all the ingredients are evenly coated.

6. 6

   Add the grated cheese and mix again. Set aside a small amount of cheese to cover the surface, if desired.

7. 7

   Transfer the mixture to the greased dish and spread it into an even layer. Sprinkle the reserved cheese on top.

8. 8

   Bake for 30-35 minutes, until the center is firm, the soufflé has puffed slightly, and the surface is golden. If it browns too quickly, loosely cover it with aluminum foil.

9. 9

   Let it rest for 5 minutes outside the oven before serving. Cut it into portions and serve hot or warm.

Notes

The source does not provide exact quantities or complete instructions; the quantities and method were estimated from the ingredients mentioned in the description and transcript. You can add onion, garlic, or herbs, although they were not mentioned in the source.

Nutrition per serving

• main dish
• side dish
• vegetarian
• healthy
• baked
• one-dish meal
• winter
• gluten-free