Broccoli Goat Cheese Souffle

• 1 1/2 cups broccoli florets finely chopped
• 2 large egg whites
• 3 large eggs seperated
• 1/2 cup goat (chevre) cheese crumbled
• 1/4 teaspoon salt
• 1/4 teaspoon rosemary leaves dried
• 1 teaspoon dijon mustard
• 1 1/4 cups milk, low-fat
• 2 tablespoons flour, all-purpose
• 1 tablespoon olive oil, extra-virgin
• 1 tablespoon butter
• 1/4 teaspoon cream of tartar

1. Preheat oven to 375F (190C).
2. Coat four 10 ounce ramkins (or a 2 quart souffle dish) with cooking spray and place on a baking sheet.
3. Place broccoli in a microwave safe bowl.
4. Cover and microwave until the broccoli is tender crisp, 1 to 2 minutes then set aside.
5. Melt butter and oil in a large saucepan over medium-high heat.
6. Stir in flour and cook stirring constantly for one minute.
7. Adjust heat as needed to prevent the roux from getting too dark, it should be the color of caramel.
8. Add milk, mustard, rosemary, and salt and cook, stirring constantly until thickened, about 1 to 2 minutes.
9. Remove from heat and immediately whisk in the goat cheese and 3 egg yolks until combined.
10. Transfer to a large bowl.
11. Using an electric mixer in another bowl beat in the five egg whites on high speed until soft peaks form.
12. Add cream of tartar and continue beating until stiff peaks form.
13. Using a rubber spatula gently fold half the egg whites into the milk mixture.
14. Gently fold in the remaining egg whites and the broccoli just until no white streaks remain.
15. Transfer to the prepared ramkins or souffle dish.
16. Bake until puffed, firm to the touch and an instant-read thermometer inserted into the center read 160 degrees F, about 20 minutes for ramkins and about 30 minutes in a souffle dish.
17. Serve immediately.

broccoli, egg whites, eggs, goat, salt, rosemary, mustard, milk, flour, olive oil, butter, cream of tartar

Taken from recipeland.com/recipe/v/broccoli-goat-cheese-souffle-47854 (may not work)