This light and cheesy kosher Egg Souffle, which was contributed to us from Atlanta, is perfect for a Sunday family meal. Serve with fresh bagels and fruit salad.
Prep Time: 15 minutes
Cook Time: 40 minutes
Ingredients:
- 1/4 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- pepper
- 6 eggs
- 1 cup cottage cheese
- 2 cups (8 ounces or 250 grams) grated cheese
- 1/2 stick (2 ounces or 60 grams) butter, melted
- 1 small onion, finely chopped
- 4 ounces (115 grams) sliced mushrooms
- 1 tomato, sliced
- fresh parsley
Preparation:
1. Preheat oven to 350° F (180° C). Grease a 9x9 inch casserole dish.
2. Mix flour, baking powder, salt and pepper. Set aside.
3. Beat eggs. Add all cheeses, butter, onion and mushrooms. Mix well.
4. Add flour mixture.
4. Pour into casserole dish.
5. Place slices of tomato on top and push in slightly. Sprinkle with parsley.
6. Bake at 350° F (180° C) for 40 minutes.
SERVING SUGGESTIONS:
Serve with bagels or toast and fresh fruit salad.
2. Mix flour, baking powder, salt and pepper. Set aside.
3. Beat eggs. Add all cheeses, butter, onion and mushrooms. Mix well.
4. Add flour mixture.
4. Pour into casserole dish.
5. Place slices of tomato on top and push in slightly. Sprinkle with parsley.
6. Bake at 350° F (180° C) for 40 minutes.
SERVING SUGGESTIONS:
Serve with bagels or toast and fresh fruit salad.
