1. Cook the broccoli and potato in boiling salted water for 5-7 minutes. Drain.

2. Puree the broccoli and potato. Add the rest of the ingredients and puree, except for the olive oil.

3. Evenly coat your baking dish with olive oil and fill with broccoli mixture. Make sure that it is flat and firmly packed.

4. Microwave for 5-7 minutes on high, until the center is set. Loosen the sides with a knife to remove the soufflé.

Nutritional Information

This recipe yields 4 servings. Each serving contains 126 calories, 12g protein, 14g carbohydrates, 4g fat, 5g dietary fiber and 59mg cholesterol.

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  • 4 cups broccoli florets or 1¼ lb frozen broccoli thawed and drained
  • 1 medium potato, peeled and cut into cubes
  • 1 large egg
  • 2 egg whites
  • 1/3 cup grated Parmesan cheese
  • 1/8 tsp. cayenne pepper
  • 1/3 tsp salt
  • Freshly ground black pepper, to taste
  • 1 tsp cold pressed olive oil