Broccoli soufflés are perfect for Mother’s Day. These little gems are packed with nutrition and are light and fluffy. I put them in individual ramekins so that each person gets their own soufflé. They are a delightful side dish to whatever main course you are making!

Serves 6

 

 

Ingredients

2 packages frozen chopped broccoli, defrosted

6 large eggs

1 tsp garlic powder

1 large sweet onion, chopped

2 TB olive oil

Salt and pepper to taste

Nonstick cooking spray

Instructions

1. Preheat oven to 350°.

2. Saute onion in olive oil on medium heat and cook until translucent. Remove from heat and let cool.

3. Beat eggs in a mixing bowl and stir in broccoli and onion.

4. Add garlic, salt, and pepper and mix well.

5. Coat six ramekins with cooking spray and fill ¾ full with broccoli mixture.

6. Place on baking tray and bake for 30 minutes or until top is lightly browned.

7. Allow to cool slightly before serving.

 

The Petite Gourmande

© 2018 by Ruth Barnes, all rights reserved

by