Easy Vegetable Egg Soufflé
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.
Garden Vegetable Soufflé
A light and fluffy soufflé packed with fresh vegetables and herbs, topped with melted raw cheese. Perfect for breakfast, brunch, or a light dinner.
Print Recipe
Ingredients
- 1 stalk broccoli chopped into small pieces
- 4-5 radishes julienned
- 1 large handful mushrooms sliced
- 1/4 cup tomatoes chopped
- 3 tablespoons fresh basil chopped
- 3 tablespoons butter divided
- 9 pastured eggs
- 1/2 cup whole milk
- 1 cup raw cheese shredded (Brick cheese recommended)
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon turmeric
- salt and pepper to taste
Instructions
- 1. Preheat oven to 400°F (200°C).
- 2. Heat a sauté pan over medium-high heat and add half of the butter.
- 3. Add broccoli and radishes to the pan along with turmeric, salt, and pepper. Sauté until just starting to brown, about 5-7 minutes.
- 4. Add mushrooms and remaining butter to the pan. Sauté until mushrooms release their juices, about 5-10 minutes more.
- 5. Reduce heat to low, add tomatoes and basil, and stir to incorporate.
- 6. In a separate bowl, whisk together eggs, milk, salt, pepper, and cayenne. Stir in half of the shredded cheese.
- 7. Transfer vegetable mixture to a glass baking dish.
- 8. Pour egg mixture over vegetables and top with remaining cheese.
- 9. Bake for 30 minutes at 400°F.
- 10. Allow to cool slightly before slicing and serving.
Notes
Serving Suggestions:
– Pairs well with bacon and fresh berries
– Great for brunch gatherings
– Can be served hot or at room temperature Variations:
– Can substitute any seasonal vegetables
– Try different cheese varieties
– Add herbs of choice Storage:
– Best served fresh
– Can be refrigerated for up to 3 days
– Reheat gently in oven
– Pairs well with bacon and fresh berries
– Great for brunch gatherings
– Can be served hot or at room temperature Variations:
– Can substitute any seasonal vegetables
– Try different cheese varieties
– Add herbs of choice Storage:
– Best served fresh
– Can be refrigerated for up to 3 days
– Reheat gently in oven
Servings: 6 servings
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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?