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Parve
Easy
1 Hour, 20 Minutes
Diets 
2 bunches fresh or 2 pounds Beleaf Frozen, broccoli
1/2 cup milk or liquid from vegetables
1/2 cup Gefen Mayonnaise
1 teaspoon salt
3 eggs, beaten
1 tablespoon flour
1 small onion, minced
1 and 1/2 tablespoons margarine
1 cup dry bread crumbs, such as Gefen Bread Crumbs
Cook broccoli, until tender, chop coarsely. (Frozen broccoli need not be cooked.)
Combine broccoli with liquid, mayonnaise, salt, eggs, flour, and onion.
Grease a 9/9 pan with margarine, coat with half 1/2 cup bread crumbs. Bake at 350°F for 1 hour or until done.
Photography and styling by Peri Photography
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Great dish I made this when I happened to have a lot of broccoli and eggs in the fridge, as well as everything else the recipe calls for. It was the first time I ever made a souffle, and it turned out quite well! For my palate, I like to add a bit more seasoning/salt (I think I added some onion salt and sweet paprika), but it’s a good recipe and I’d be happy to make it again sometime…bonus: it’s good for breakfast, lunch, or dinner!