Frugal Recipe: Easy Zucchini Souffle

By Marissa Bognanno, Professional Chef and Zumba Instructor, and Author of The Boot Blog

What do you do when there’s two eggs, some asparagus and cheese in the fridge - and you’re hungry? Make a souffle. 
I know what you’re thinking, “That’s French, so it’s hard.” But I swear, using this genius method, you can make a quick souffle! Trust me.

Now that I have an electric mixer I can tackle all these recipes that include beating egg whites (see this cake) and this recipe was one of those that I was going to make immediately once I bought said mixer. After taking a bite out of this creamy, airy souffle I kept asking myself, “Why did I wait three years to buy a mixer?” 

Mark Bittman’s Zucchini Souffle 
6 eggs separated
2 large grated, cooked zucchini (I used asparagus)
1/2 onion
2 cups grated gruyere
olive oil
salt and pepper to taste

Grate the zucchini. Saute 1 tablespoon of olive oil in a skillet on medium heat and add the onion. When it begins to get translucent, add the grated zucchini, seasonings  and cook until it practically melts. Meanwhile, beat the egg whites in a clean bowl until they form stiff peaks. In another bowl, beat the yolks with the gruyere. Add the zucchini to the yolks and mix. Slowly and folding from the bottom up, add the egg whites to the yolk mixture. When it is just combined, pour the mixture into lightly oiled ramekins. Bake at 325 for about 30 minutes. All ovens are different, but when they're golden and puffed, they're done.

I love debunking so-called "difficult" recipes - like these gnocchi. You feel really accomplished when they work, and actually taste good. Granted, these souffles could have used a bit more cheese, (I reduced, mistake) and I probably shouldn't have waited until they became deflated hockey pucks to eat them. But the good news is, they worked! And I have a mixer so I can try them again! Yippee!

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