Broccoli and Goat Cheese Souffle

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 220.4
  • Total Fat: 14.6 g
  • Cholesterol: 186.0 mg
  • Sodium: 348.1 mg
  • Total Carbs: 7.1 g
  • Dietary Fiber: 1.1 g
  • Protein: 13.6 g

View full nutritional breakdown of Broccoli and Goat Cheese Souffle calories by ingredient
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Number of Servings: 4


    1 1/2 cups finely chopped broccoli florets
    1 tablespoon butter
    1 tablespoon extra-virgin olive oil
    2 tablespoons all-purpose flour
    1 1/4 cups low-fat milk
    1 teaspoon Dijon mustard
    1/4 teaspoon dried rosemary
    1/4 teaspoon salt
    1/2 cup crumbled goat cheese
    3 large eggs, separated
    2 large egg whites
    1/4 teaspoon cream of tartar


1. Preheat oven to 375F. Coat four 10-ounce ramekins (or a 2- to 2.5 quart souffle dish) with cooking spray and place on a baking sheet.

2. Microwave broccoli, covered, until tender-crisp, 1 to 2 minutes. Set aside.

3. Melt butter and oil in a large saucepan over medium-high heat. Whisk in flour and cook, whisking, for 1 minute. The mixture should be the color of caramel. Add milk, mustard, rosemary and salt; cook, whisking constantly, until thickened, 1 to 2 minutes. Remove from heat and whisk in goat cheese and 3 egg yolks until well combined. Transfer to a large bowl.

4. Beat the 5 egg whites in a medium bowl with an electric mixer on high speed until soft peaks form. Add cream of tartar and beat until stiff peaks form. Using a rubber spatula, gently fold half the whites into the milk mixture. Gently fold in the remaining whites and the reserved broccoli just until no streaks remain. transfer to the prepared ramekins or souffle dish.

5. Bake until puffed and an instant read thermometer registers 160F, about 20 minutes in ramekins or 30 minutes in a souffle dish.

Number of Servings: 4

Recipe submitted by SparkPeople user HITCHCHIC.

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