The clinging cool weather is a perfect excuse to enjoy this easy broccoli soufflé recipe. Roasted chicken and a simple salad complete an easy and elegant meal.

1/2 cup mayonnaise
1/4 cup all-purpose flour
1-1/2 cups milk
1 teaspoon salt
3 ounces Parmesan cheese, freshly grated
1 10-ounce package frozen chopped broccoli, thawed
4 eggs

Preheat oven to 300°. Generously butter a 1-1/2 quart casserole dish.

Place the broccoli in a strainer to drain excess water. Mix the mayonnaise and flour together in a small sauce pan. Place saucepan over low heat. Stirring constantly, gradually add the milk and cook until thickened. Add salt and cheese; continue cooking until the cheese melts.

Remove from heat to slightly cool. Meanwhile, separate the eggs. In a medium bowl lightly beat the egg yolks and stir in the drained broccoli. In another bowl, beat the whites until stiff. Fold the broccoli into the egg whites.

Pour the mixture into the prepared casserole dish. With the tip of a spoon, make a slight indentation all the way around the top of the soufflé about 1″ from the edge. This will create the “top hat” of your perfectly cooked soufflé.

Bake for 1 hour and 15 minutes. The center of the soufflé will rise; the very top and edges will become golden brown.

Yield: 6 servings.

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I love a generous portion of vegetable laden frittata for any meal. A budget conscious recipe, it’s an excellent way to use leftover ham. Or, skip the ham and increase your favorite vegetables to make a delicious vegetarian version.

1 cup broccoli florets
3/4 cup fresh mushrooms
2 green onions
2 cloves garlic
1 tablespoon butter
1 cup cooked ham
8 eggs
1/4 cup water
1/4 cup Dijon mustard
1/2 teaspoon Italian seasoning
1-1/2 cups sharp cheddar cheese
1/2 cup fresh tomato

Preheat oven to 375° Generously grease a 1-1/2 quart baking dish.

If you’re using fresh broccoli, clean and cut the heads into florets. Wash and chop the tomato, slice the mushrooms and onions. Finely chop the garlic cloves. Cube the ham, grate the cheese.

Add the butter to a skillet over medium heat and sauté the broccoli, mushrooms, onions and garlic until tender. Add the ham and heat through. Remove the skillet from the heat and cover to keep warm.

In a large bowl beat together the eggs, water, mustard and Italian seasoning until foamy. Stir in the cheese, tomatoes and broccoli mixture from the skillet.

Pour into your prepared dish and bake for 25 – 30 minutes or until a knife inserted in the center comes out clean.

Yield: 4 – 6 servings.

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Ham and asparagus quiche is a favorite use for leftover ham. Served as breakfast, brunch or supper, quiche can be prepped well ahead of time to give you more time with friends and family.

1-1/2 pounds fresh asparagus or 20-ounces frozen
1 pound cooked ham
2 cups Swiss cheese
1/2 cup onion
6 eggs
2 cups milk
1-1/2 cups buttermilk baking mix
2 tablespoons dried vegetable flakes
1/4 teaspoon pepper, freshly cracked and ground

Preheat oven to 375°. Generously grease 2 9-inche pie pans.

If you’re using fresh asparagus remove the fibrous part of the stalk. Wash and pat the asparagus dry and chop into bit sized lengths. Chop the onion. Grate the cheese.

In a large bowl, beat the eggs. Add the milk, baking mix, vegetable flakes and pepper.

Spread the asparagus, ham, cheese and onion into the prepared pie pans. Gently pour the egg mixture over the asparagus mixture adding half to each pie pan.

Bake for 25 – 35 minutes until lightly browned and a knife inserted hear the center comes out clean.

Yield: 12 servings.

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Eggs for dinner? Absolutely! Florentine Style Eggs and Spinach is a delicious recipe that goes well with an English muffin or with a sausage that is mild or sweet.

1 10-ounce package frozen spinach, thawed
1/2 teaspoon salt
1/4 teaspoon pepper
4 eggs
1/4 cup Parmesan cheese
1/4 cup heavy whipping cream
1/2 teaspoon paprika

Preheat oven to 325°. Butter 2 individual serving casserole dishes.

Place half of the spinach in each prepared casserole dish. Indent the center of the spinach with the back of a tablespoon to give the egg yolks a place to settle. Sprinkle the spinach with half the salt, half the pepper and 1 teaspoon each of the Parmesan cheese. Reserve the remainder of the cheese for the next step.

Break two eggs into a saucer. This will allow you to remove any broken shell or broken yolks. Gently slip the eggs, two to each portion, into the indent on top of the spinach; avoid breaking the yolks. Spoon 2 tablespoons of cream over the eggs. Divide the remaining Parmesan cheese and sprinkle over the eggs.

Place the casseroles on a baking sheet and bake in the preheated oven for 15 – 20 minutes until the eggs are firm. Dust each portion with 1/4 teaspoon paprika and serve immediately.

Yield: 2 servings

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Quiche is a terrific way to enjoy vegetables for breakfast. This recipe for delicious asparagus quiche is perfect for family get-togethers and can be pre-assembled the night before.

1 pound fresh asparagus
1 loaf day-old French bread
1 small onion
1/2 cup bell peppers, red, yellow, green or mixed
2 tablespoons fresh basil
1/2 cup Colby cheese
1/2 cup Monterey Jack cheese
1/2 cup Cheddar cheese
8 eggs
2 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper, freshly cracked and ground
1 teaspoon Dijon mustard
2 large tomatoes

Preheat oven to 350° and lightly grease a 9″ x 13″ baking dish.

Prepare the ingredients:
Wash the asparagus and remove the tough fibrous portion of the stems. Cut the asparagus into bite-size pieces; cook in a steamer until tender crisp. Remove from steamer and plunge into cold water to stop cooking; drain.

Cut the French bread into 1-inch slices. Peel and finely chop the onion. Wash and finely chop the bell peppers. Rinse, pat dry and chop the basil. Grate the cheeses.

Whisk together the eggs, milk, salt, pepper and mustard.

Assemble and bake:
Place the bread slices in the prepared baking pan. Spread the vegetables and cheeses evenly over the bread.

Gently pour the egg mixture over the vegetables. Arrange the tomato slices to evenly cover the entire top of the quiche.

Bake for 60 – 70 minutes, until lightly browned.

Tip: this quiche can be assembled and stored in the refrigerator overnight and baked the following morning.

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