Jewish Recipes
Broccoli Souffle Recipe
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Broccoli Souffle

6 eggs, separated (at room temperature)
2 boxes chopped broccoli (or spinach)
1 onion
1 zucchini, coarsely grated
4 tablespoon matzo meal
2 tablespoon vegetable soup mix
1/2 cup mayonnaise
Salt to taste

Cook broccoli and drain. Put in blender with egg yolks, onion, 2 T. vegetable soup mix and mayonnaise.

Add grated zucchini and matzoh meal.

Beat egg whites separately. Fold into vegetable mixture.

Grease a 9 x 13- inch pan. Bake at 350 degrees F till browned. for about 1 hour.

Source: Cooking with Love by Irene Perl

Yield: 4 servings


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