I make this easy vegetable egg soufflé for a yummy and easy Sunday brunch for a crowd. It is my 5 year anniversary today and we decided to stay in and have this instead of going out for brunch. I am so glad we did – it was so delicious I decided to post the recipe (which I just casually made up!). I used radishes, broccoli, tomatoes and shitake mushrooms because I had them on hand but you could replace with whatever vegetables you have to mix this one up with the same basic recipe.
Ingredients
1 stalk broccoli, chopped into small pieces
4-5 radishes, julienned
A large handful of mushrooms, sliced
¼ cup chopped tomatoes
3 Tbsp chopped fresh basil
3 Tbsp butter
9 pastured eggs
½ cup whole milk
1 cup shredded raw cheese of your choice – I used one called ‘Brick’
1/8 tsp cayenne pepper
¼ tsp turmeric
Directions
Preheat oven to 400 degrees F. Heat a sauté pan on medium high heat and add half of the butter. Sauté the broccoli and radishes with the turmeric, some salt and pepper until they are just starting to brown – about 5-7 minutes. Add the mushrooms and the rest of the butter to the pan and then sauté until they release their juices. This should take about 5-10 minutes more. Lower the heat to low and add in the tomatoes and basil and stir to incorporate.
In a separate bowl, whisk the eggs, milk, salt and pepper and cayenne. Add in half of the shredded cheese.
In a glass baking dish add the vegetable mixture. Pour the egg mixture on top and then add the rest of the shredded cheese to the top of the soufflé. Bake at 400 degrees F for 30 minutes. Allow the soufflé to cool slightly before slicing and serving. We had this with bacon and fresh raspberries.
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This looks like a FANTASTIC recipe, but just FYI, since you’re making a point of posting a recipe, you might want to know that this is not a souffle 🙂 This would be a frittata or a casserole, but souffles have distinctly different ingredients AND methods.
Make no mistake, I am NOT criticizing the ingredients or methods — and it looks absolutely delightful. But it is definitely not a souffle. Souffles are produced when you separate the eggs, incorporate the yolks and other ingredients (traditionally wheat flour, which I am not, of course, recommending) and then separately whip and fold in the beaten whites. The rising of the flour, along with the fluffiness of the beaten egg whites is what gives souffles their SIGNATURE loft, beauty and texture, indeed the ingredients and method DEFINE it. I’ve never attempted (as a fan of Nourishing Traditions and all things primal and natural) a substitution of almond or coconut flour — I don’t know what the result would be. Might be fun to find out.
Again, LOVELY recipe, great ingredients but in the future, you might wish to classify anything similar as a frittata or simply a casserole. The use of eggs in a baked casserole does not classify it as a souffle 🙂
I know it isn’t a souffle – this is a homage to my mother for a recipe we used to make together that was very similar and that we called a souffle for reasons that escape me now. This site is for busy working moms not trained French chefs (although the feedback I get is awesome anyway)! I hope you will try it! I also have a recipe for a proper cauliflower cheese souffle if you want to see a real one.
Thanks for another wonderful recipe! Did this morning-served with fresh strawberries. Wonderful Good! That’s what the PA Dutch say when something is both healthy and delicious 😉
Oh I did not have tomatoes but I did have some leftover baked potatoes so I cubed those used those instead.
Oh yeah and I omitted cheese too as I am trying to lose weight- I did use butter. Still Delicious!
How long are the leftovers good for?