Broccoli Souffle Recipe

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Broccoli Souffle
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Ingredients:

Directions:

  1. Cook broccoli as you normally would and drain any remaining liquid.
  2. While broccoli is cooking, separate the eggs and put the whites aside for later.
  3. In a heavy saucepan, melt the butter then blend in the flour.
  4. Pour in milk slowly, stirring and mixing in as you pour.
  5. Cook this mixture until it is thick and smooth.
  6. Add salt, nutmeg and lemon juice.
  7. Beat egg yolks and stir a little of the hot mixture into the beaten yolks. Then stir this mixture back into your hot mixture in the saucepan.
  8. Stir in the cooked broccoli and let cool.
  9. About 40 minutes before you want your souffle to be ready, preheat oven to 400 then beat the egg whites until stiff.
  10. Put the broccoli mixture in a greased 1 1/2 or 2 quart casserole dish.
  11. Gently fold in the beaten eggs.
  12. Bake at 400 for 25 minutes.
  13. Serve immediately. It will fall a little while it is baking but this is okay.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 152.26 Kcal (637 kJ)
Calories from fat 90.63 Kcal
% Daily Value*
Total Fat 10.07g 15%
Cholesterol 126.42mg 42%
Sodium 176.02mg 7%
Potassium 213.57mg 5%
Total Carbs 9.43g 3%
Sugars 2.54g 10%
Dietary Fiber 1.95g 8%
Protein 7.12g 14%
Vitamin C 26.8mg 45%
Vitamin A 0.1mg 2%
Iron 1.4mg 8%
Calcium 109.4mg 11%
Amount Per 100 g
Calories 114.78 Kcal (481 kJ)
Calories from fat 68.33 Kcal
% Daily Value*
Total Fat 7.59g 15%
Cholesterol 95.31mg 42%
Sodium 132.7mg 7%
Potassium 161.01mg 5%
Total Carbs 7.11g 3%
Sugars 1.92g 10%
Dietary Fiber 1.47g 8%
Protein 5.37g 14%
Vitamin C 20.2mg 45%
Vitamin A 0.1mg 2%
Iron 1mg 8%
Calcium 82.5mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.5
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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