This light and cheesy kosher Egg Souffle, which was contributed to us from Atlanta, is perfect for Yom Kippur Break Fast, celebratory brunch or dairy family meal. Serve with fresh bagels, cut veggies, and fruit salad.
Prep Time: 20 m
Cook Time: 40 m
Yield: 8-10 servings
Course: Dairy Entree
Occasion: Yom Kippur Break Fast, Brunch, Family Dairy Meal
1/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt pepper
1 cup cottage cheese
2 cups (8 ounces or 250 grams) grated cheese
1/2 stick (2 ounces or 60 grams) butter, melted
1 small onion, finely chopped
4 ounces (115 grams) sliced mushrooms
1 tomato, sliced
fresh parsley, chopped
Preheat oven to 350° F (180° C). Grease a 9x9 inch casserole dish.
In a small bownl, mix flour, baking powder,, salt and pepper. Set aside.
In a large bowl, beat eggs. Add all cheeses, butter, onion and mushrooms. Mix well.
Stir in flour mixture.
Pour into casserole dish.
Place slices of tomato on top and push in slightly. Sprinkle with parsley.
Bake at 350° F (180° C) for 40 minutes or until it is slightly browned on top and baked through.