Vegetable Souffle

Rositsa IvanovaRositsa Ivanova
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Vegetable Souffle
04/10/2013
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Preparation25 min.
Cooking45 min.
Тotal70 min.
Servings4-5
"Dont forget to eat your vegetables! With this Vegetable Souffle thats not going to be an issue anymore"

Ingredients

measures

How to cook

In a large bowl, combine the peas, corn, grated carrots, chopped Brussels sprouts, the pre-blanched and lightly pureed spinach, cauliflowers and chopped red pepper. Optionally, you can either leave the vegetables as is or blend them lightly in a food processor or blender.

Add the spices to the vegetables, then the 4 eggs, cream cheese and feta and mix to homogeneity. Pour into a lightly greased cake pan or mold and set to bake at 356°F (180 °C) for 30-45 minutes. Shortly before removing the vegetable souffle from the oven, sprinkle it with cheese and bake until finished.

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