Broccoli Feta Cheese Souffle

Prep Time: 15 mins | Cook Time: 15 mins | Course: Dinner | Serves: 8 

Elegant and delicious broccoli and salty feta cheese in an airy souffle. Serve these beautifully pooffy souffles hot from the oven before they deflate. Souffle is impressive when it first comes out of the oven because of the lovely puff, although it deflates, it’s still delicious, even reheated as a leftover. Inspired by Eating Well https://www.eatingwell.com/recipe/249689/broccoli-goat-cheese-souffle/  

4 cups broccoli, finely chopped

1 Tbsp butter + more for the ramekins

1 Tbsp olive oil

2 Tbsp flour

1 ¼ cups milk

1 tsp dijon mustard

½ tsp Italian seasoning

¼ tsp salt

Black pepper, to taste

½ cup feta cheese crumbles

3 eggs, separated

2 egg whites

¼ tsp cream of tartar

Preheat oven to 375*. Butter 8 10-oz ramekins and place on a rimmed baking sheet. Place finely chopped broccoli in a microwave-safe bowl and microwave for 4 minutes. In a medium-large skillet over medium heat, combine butter, olive oil, and flour stirring for 2 minutes or until lightly golden. Whisk in the milk, dijon, seasonings, and feta cheese. Stir until thickened, about 2-3 minutes. Remove from the heat and whisk in the egg yolks until well combined.

Beat egg whites in a stand mixer until soft peaks form, add in the cream of tartar and whip to stiff peaks. Fold half of the egg whites into the milk mixture, gently folding so you don’t deflate the egg whites. Add the broccoli and the remaining egg whites and continue to fold just until there are no traces of white streaks. Spoon into the prepared ramekins and place in the oven. Bake for 20 minutes and serve immediately.

• can also be made in a 2 1/2-quart souffle dish, just increase the cooking time to 30 minutes.