Broccoli/Spinach souffle Pesah
Broccoli/spinach souffle Pesach
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- salt and pepper to taste
- 1/2 cup mayonnaise
- 1 onion
- 6 eggs, separated room temperature
- 2 boxes frozen chopped broccoli or spinach
- 1 zucchini coarsely grated
- 4 tablespoons matza meal
- 2 tablespoons vegetable or onion soup mix i put a bit less
- mushrooms or artichoke hearts, canned sauteed
- Carbohydrate 27.0400000086226 g
- Cholesterol 42.0000000355047 mg
- Fat 39.9428000333744 g
- Fiber 4.14600010107171 g
- Protein 4.30160000060865 g
- Saturated Fat 6.1187200050721 g
- Serving Size 1 1 Serving (426g)
- Sodium 1054.08057372516 mg
- Sugar 22.8939999075509 g
- Trans Fat 33.6146800283023 g
- Calories 476 calories
1) Thaw broccoli or spinach and squeeze out water. 2) Put into blender or food processor with egg yolks, soup mix, onion and mayonnaise. 3) Add grated zucchini and matza meal. 4) Mix in sauteed vegetable. 5) Whip whites and fold into mixture. 6) Grease a 9 X 13" pyrex or pan. 7) Bake at 350 for about an hour until browned. I make the spinach with mushrooms and the broccoli with artichoke hearts but you can do any variation you like.
