Ingredients
60g/2½oz small broccoli florets
2 tbsp olive oil
50g/2oz unsalted butter
1 onion, finely chopped
1 garlic clove, crushed
400g/14oz ricotta cheese
50g/2oz Parmesan, or vegetarian
Parmesan-style cheese, grated
5 eggs, separated, yolks lightly beaten
1 pinch nutmeg
1 pinch cayenne pepper
1 pinch cream of tartar
3 tbsp dry breadcrumbs
Method
-
Heat oven to 190C/170C fan/gas 5. Cook the broccoli florets in boiling salted water for 4 mins, then drain well and roughly chop. Heat the olive oil and butter in a frying pan. Add the onion and garlic and sauté over medium heat for 5 mins, or until the onion has softened. Transfer to a large bowl and add the broccoli, ricotta, Parmesan or vegetarian Parmesan-style cheese, egg yolks, nutmeg and cayenne pepper. Season
with sea salt and freshly ground black pepper. Mix well. -
In a clean, dry bowl, whisk the egg whites with the cream of tartar and a pinch of salt until stiff peaks form. Stir one-third of the beaten egg white into the broccoli mixture to loosen, then gently fold in the remaining egg white. Grease a 1.5-litre soufflé or baking dish. Sprinkle with the breadcrumbs, turn the dish to coat, then shake out the excess. Spoon the broccoli mixture into the dish. Bake for 45-55 mins, or until puffed and golden brown. Serve immediately.
PER SERVING
492 kcals, protein 25g, carbs 10g, fat 39g, sat fat 19g, fibre 1g, sugar 4g, salt 0.89g
