I make this easy vegetable egg soufflé for a yummy and easy Sunday brunch for a crowd. It is my 5 year anniversary today and we decided to stay in and have this instead of going out for brunch. I am so glad we did – it was so delicious I decided to post the recipe (which I just casually made up!). I used radishes, broccoli, tomatoes and shitake mushrooms because I had them on hand but you could replace with whatever vegetables you have to mix this one up with the same basic recipe.
1 stalk broccoli, chopped into small pieces
4-5 radishes, julienned
A large handful of mushrooms, sliced
¼ cup chopped tomatoes
3 Tbsp chopped fresh basil
3 Tbsp butter
9 pastured eggs
½ cup whole milk
1 cup shredded raw cheese of your choice – I used one called ‘Brick’
1/8 tsp cayenne pepper
¼ tsp turmeric
Preheat oven to 400 degrees F. Heat a sauté pan on medium high heat and add half of the butter. Sauté the broccoli and radishes with the turmeric, some salt and pepper until they are just starting to brown – about 5-7 minutes. Add the mushrooms and the rest of the butter to the pan and then sauté until they release their juices. This should take about 5-10 minutes more. Lower the heat to low and add in the tomatoes and basil and stir to incorporate.
In a separate bowl, whisk the eggs, milk, salt and pepper and cayenne. Add in half of the shredded cheese.
In a glass baking dish add the vegetable mixture. Pour the egg mixture on top and then add the rest of the shredded cheese to the top of the soufflé. Bake at 400 degrees F for 30 minutes. Allow the soufflé to cool slightly before slicing and serving. We had this with bacon and fresh raspberries.