Perfect for a breakfast or brunch, this egg dish is a cross between a soufflé and an omelette and is sure to please a crowd.
- Prep: 20 min
- Cooking: 30 min - 35 min
- 3 cups (750 mL) chopped broccoli florets (about 1 bunch)
- 1 red bell pepper diced
- 1 tbsp (15 mL) butter melted
- 8 eggs separated
- 1/2 tsp (2 mL) salt
- 1 cup (250 mL) 35 % cream
- 2 tbsp (30 mL) fresh basil or thyme minced
- 1/4 tsp (1 mL) pepper
- 1 cup (250 mL) Canadian Provolone or Canadian Gouda cheese or Canadian Sharp Cheddar shredded
Preheat oven to 400 °F (200 °C).
Lightly butter a 13 x 9-inch (33 x 23 cm) glass baking dish. Combine broccoli, red bell pepper; toss to coat and spread in an even layer. Bake for 10 min or until broccoli is slightly tender.
Meanwhile, in a bowl, using an electric mixer, beat egg whites with salt until stiff peaks form; set aside. In a separate bowl, beat egg yolks, cream, basil and pepper until blended. Fold in the cheese and one-quarter of the egg whites until blended. Gently fold in remaining egg whites. Pour into dish evenly over vegetables.
Bake for 20 to 25 min or until puffed, golden and centre is set.
If desired, add 1/2 cup (125 mL) crumbled cooked bacon, chopped smoked ham or prosciutto or 1/4 cup (60 mL) chopped smoked salmon with cheese.
Top 5 Nutrients
|Calcium:||21 % / 226 mg|
|Vitamin C:||109 % / 65 mg|
|Vitamin B12:||51 % / 1 mcg|
|Vitamin A:||46 % / 459 mcg|
|Folate:||61 % / 28 mcg|