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Broccoli Soufflé


Broccoli for Kids...this means Vitamin A to make their eyes strong, Vitamin C to help their immune system and Potassium to help their heart and muscles work better.

The question is: how can i find the way to get this perfect veggie in to their stomach?

Try this recipe. It worked so well with my picky eating daughter Ioli.

Ready in: 35 minutes

Portion: for 5 (12 medium size pieces)

Ingredients

2-3 cups boiled broccoli florets (cut the florets further into smaller pieces)

150 gr. siglino* or sausage or bacon (cut in small pieces)

3 breadcrumb slices

1clove garlic minced

3 tablespoons olive oil

1cup feta cheese (crumbled)

1 teaspoon dry oregano

4 eggs

100ml (1/2 cup) milk

3 tablespoons parmesan or another hard cheese

salt

pepper

How to do it

  1. Preheat the oven to 170 oC (340 oF)

  2. Place in an oven pan (22cm diameter) or in a small pyrex the sausage you prefer, the breadcrumbs, the garlic, the olive oil and 1/2 teaspoon oregano.

  3. Season with salt and pepper and mix well. Bake them for 10minutes (until the breadcrumbs are toasted)

  4. Take the pan out of the oven and let it for 10minutes so that it gets colder. Don't turn the oven off.

  5. Add the broccoli florets (cut into smaller pieces) and the feta cheese.

  6. In a bowl, add milk, eggs and the rest of the oregano (1/2 teaspoon). Whisk until all of the ingredients are combined.

  7. Sprinkle with parmesan or any other grated cheese and bake for 20 minutes. It is better if you serve it warm.

Tips

  • I you want your kids to eat the soufflé and benefit from the broccoli vitamins, make the broccoli almost "disappear" from their dish. How? After you boil the broccoli florets cut them further into smaller pieces and then add it to your mixture. Bake 20 minutes instead of 25.

  • My tip on picking out broccoli is to make sure you choose one that has green florets. If the top of the broccoli has a gray or black appearance, my grandmother always said to keep looking.

  • Don't cook the Broc to death. You got to leave a little crunch in the bunch. It's just as good raw with a little dip or in a salad.

  • Siglino=smoked pork from Mani-Southern Greece

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