Broccoli Souffle

Ingredients

• 3 cups broccoli frozen thawed drained chopped
• 2 tablespoons butter 
• 4  eggs separated
• 2 tablespoons flour all-purpose
• 0.5 cup milk 
• 0.3 cup parmesan cheese grated
• 0.5 teaspoon salt 

Equipment

• bowl
• sauce pan
• oven
• knife
• baking pan

Directions

1. In a saucepan over medium heat, cook and stir broccoli and butter until the butter is melted. Set 2 tablespoons broccoli aside for topping.
2. Add flour and salt to the remaining broccoli; stir until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Remove from the heat; add cheese, stirring until cheese is melted.
4. In a large bowl, beat egg yolks until thickened and lemon-colored, about 5 minutes.
5. Add broccoli mixture and set aside. In a small bowl, beat egg whites until stiff peaks form; fold into broccoli mixture.
6. Pour into an ungreased 1-1/2-qt. deep round baking dish.
7. Bake, uncovered, at 350° for 20 minutes.
8. Sprinkle with the reserved broccoli.
9. Bake 10 minutes longer or until a knife inserted near the center comes out clean.