Easy & Delicious Veggie-packed Souffle

Instructions

1. First, chop into small pieces (about 1cm) the broccoli, carrots and mushrooms.
2. Cook them until tender: either boil or microwave them in a dish covered with microwave-proof clingfilm.
3. Once done, let them cool for a bit.
4. In a stand mixer, add the yolks, cheese, nutmeg and pepper.
5. Place the egg whites in a bowl with a pinch of salt.
6. Turn the oven to 180C.
7. Place the cooked vegetables in the mixer and blitz until you get everything finely chopped.
8. If it feels too dry, add a splash of water and keep mixing.
9. Once done, taste it to eventually adjust with the seasoning.
10. Once done, whisk the egg whites until you get stiff peaks.
11. Gently incorporate the egg whites into the veggie mix.
12. Gently transfer to the ramekins and fill them up to 80% without pushing/pressing the filling.
13. Transfer to the oven and cook until they rise and form a golden crust on top.
14. Serve while still warm!