Broccoli and Ricotta Souffle


  • 1 cup small broccoli florets
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 onion, finely chopped
  • 1 ¾ cups ricotta cheese
  • ½ cup grated Parmesan cheese
  • 3 eggs, lightly beaten
  • 1 pinch ground nutmeg
  • 1 pinch cayenne pepper
  • 4 egg whites
  • 1 pinch cream of tartar
  • ¼ dry bread crumbs


Preheat the oven to 375 degrees F. Cook the broccoli florets in boiling salted water for 4 minutes, then drain.

Heat the olive oil and butter in a frying pan over medium heat. Fry the onion for 6 minutes or until soft. Transfer to a large bowl and add the broccoli, ricotta cheese, Parmesan cheese, eggs, nutmeg, and cayenne pepper. Season with sea salt and freshly ground black pepper. Mix well.

Whisk the egg whites with a pinch of salt and the cream of tartar in a bowl until stiff peaks form. Gently fold a third of the egg white into the broccoli mixture, then gently incorporate the remainder.

Grease a 4-cup soufflé dish and sprinkle with the dry bread crumbs. Turn the dish to coat with the crumbs, then shake out the excess. Spoon the broccoli mixture into the dish and bake for 35-40 minutes or until puffed and golden brown.

Source: The Produce Bible by Leanne Kitchen