Pea Souffle

Ingredients

• Peas1/2 cup (100 g)
• Garlic1 clove (3 g)
• Onion1/4 count (38 g)
• Butter1/2 tablespoon (15 g)
• Flour2 tablespoon (16 g)
• Egg1 count (55 g)
• Nutmeg1/2 teaspoon (1 g)
• Parmesan Cheese2 tablespoon (10 g)
• Milk1/3 cup (79 ml)
• Olive Oil1/2 tablespoon (5 ml)
• Oil1 teaspoon (3 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked peas. You can use canned peas.

2. 2

   Step 2

   Place a pan over high heat. While heating, chop the onion and garlic.

3. 3

   Step 3

   Once heated, pour the olive oil and add the onion, garlic and a pinch of salt. Cook for 5 minutes over medium heat, stirring from time to time.

4. 4

   Step 4

   Add the peas, season with salt and pepper to taste. Stir-fry for 2-3 more minutes, remove and set aside.

5. 5

   Step 5

   For the white sauce: Melt the butter in a pan, add the flour and stir with a wooden spoon. Cook for a few minutes.

6. 6

   Step 6

   Gradually add the warm milk, stirring constantly until desired consistency. Season with nutmeg and salt.

7. 7

   Step 7

   Separate the egg white from the yolk. Beat the egg white until stiff and set aside.

8. 8

   Step 8

   Blend the vegetable mixture with the white sauce. Next, place in a bowl and add the Parmesan cheese, egg yolk and beaten egg white.

9. 9

   Step 9

   Place in an oiled baking pan. Bake at 356 °F (180 °C) for 25-30 minutes.

10. 10

    Step 10

    Once done, remove from the oven and serve hot.

11. 11

    Step 11

    If you do not have an oven, you can heat a little oil in a pan, pour the mixture and brown on both sides.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Pea Souffle can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.