CONTEST SIDE DISH: Broccoli Souffle

BROCCOLI SOUFFLE
An original recipe by BumbleBeeBoogie

1 bag frozen chopped broccoli
1 tablespoon softened butter
3 tablespoon plain bread crumbs
1/3 cup bottled roasted red bell peppers, drained and diced
1 garlic clove, minced
3 tablespoons crumbled blue cheese
salt and freshly ground pepper, to taste
7 large egg whites (or the equivalent in reconstituted egg white powder)

Preheat the oven at 400 degrees F.

Thaw the chopped broccoli, thoroughly drain.

Coat the inside of a 2-quart souffle dish with the butter; dush with the bread crumbs.

In a large bowl, combine the broccoli, diced red pepper.

Put the egg white into the bowl of an electric mixer with a pinch of salt and beat until stiff but not dry. Stir 1/4 of the egg whites into the broccoli mixture. Then fold in the remaining egg whites in three stages. Don't overmix. Spoon into the souffle dish. Bake 25 to 30 minutes or until the souffle has risen and is nicely browned. Serve immediately.

Serves 4.