This is a vegetarian recipe, perfect if you have leftover vegetables, also mixed ones (potatoes, carrots, courgettes*). The addition of cut in square hard-type cheese is optional, since it increases the amount of calories. I call it soufflè, because of its texture, though the traditional recipe doesn’t foresee the use of baking powder
Serves 6
Ingredients
1/2 cup all-purpose flour
1/2 teaspoon baking powder (organic, if possible)
3 eggs
3/4 cup cottage cheese (or
14 ounces steamed cauliflower (or the same quantity of steamed vegetables)
Sea salt and freshly ground black pepper
Optional 7 ounces provolone (smoked or natural or other hard-type cheese)
