This is a good egg soufflé recipe, borrowed from examiner.com.
Preheat oven to 350°F. Grease a 9x9-inch casserole dish. Mix flour, baking powder, salt, and pepper in a bowl, then set aside. Beat eggs, then add cheeses & butter; mix well. Then add flour mixture and greens, mushrooms, and onion. Pour into the casserole dish and, if you opted for tomato slices or parsley, arrange them on top, pushing tomatoes in slightly. Bake 40+ minutes.
Preheat oven to 350°F. Grease a 9x9-inch casserole dish. Mix flour, baking powder, salt, and pepper in a bowl, then set aside. Beat eggs, then add cheeses & butter; mix well. Then add flour mixture and greens, mushrooms, and onion. Pour into the casserole dish and, if you opted for tomato slices or parsley, arrange them on top, pushing tomatoes in slightly. Bake 40+ minutes.
Base:
- 6 eggs
- 1/4 cup flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 stick (2 ounces or 60 grams) butter, melted
- pepper to taste
Optionally:
- 1/4 cup flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 stick (2 ounces or 60 grams) butter, melted
- pepper to taste
Optionally:
- cheeses (we used feta & Swiss, recipe asked for cottage and "grated" cheeses)
- 1 small onion, finely chopped (we used green garlic instead)
- tomato & parsley (we threw in Swiss chard that we had to use)
- mushrooms, sliced
- 1 small onion, finely chopped (we used green garlic instead)
- tomato & parsley (we threw in Swiss chard that we had to use)
- mushrooms, sliced