Easy & Delicious Veggie-packed Souffle

Name: Easy & Delicious Veggie-packed Souffle
Prep time: 20 min
Cook time: PT10-15M
Total time: PT10-15M
Yield: 5x as starter
Cuisine: European
Ingredients: For 5x 10cm ramekins:; 400g broccoli; 100g carrots; 100g fresh mushrooms (I use shiitake); 4 eggs - whites and yolks separated; pepper and nutmeg a generous pinch; 80g parmigiano reggiano freshly grated; salt a pinch

by Micaela Harrasser January 23, 2023

January 23, 2023

Today I am sharing this super easy and healthy recipe for a veggie-packed mini souffle. The best part is that you can experiment with veggies of choice, or just use what you have in the fridge! This version is packed with broccoli with a bit of carrot and mushrooms – super healthy and tasty! 😊

To keep its consistency like a proper souffle – i.e. super light and moist like a cloud – it’s important to work the egg whites until you get stiff peaks. Then, very gently incorporate them into the main mix trying to not break the structure too much. You’ll love it!

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Easy & Delicious Veggie-packed Souffle

Serves: 5x as starter Prep Time: 20 min Cooking Time: 10-15 min 10-15 min Nutrition facts: 200 calories 20 grams fat

Ingredients

For 5x 10cm ramekins:

400g broccoli
100g carrots
100g fresh mushrooms (I use shiitake)
4 eggs - whites and yolks separated
pepper and nutmeg a generous pinch
80g parmigiano reggiano freshly grated
salt a pinch

Instructions

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