4 egg whites
1 pkg. (10 oz.) frozen chopped broccoli
1 1/2 tsp. salt
1 c. milk
1/4 tsp. nutmeg
2 tbsp. butter
1 tbsp. flour
4 egg yolks, slightly beaten

1. In large bowl of electric mixer, let egg whites warm to room temperature, about 1 hour.

2. Cook broccoli in boiling water with 1 teaspoon salt, as package label directs, until very tender, about 15 minutes. Drain.

3. Combine broccoli, milk and nutmeg in blender. Blend at high speed to make smooth puree. (You should have 2 1/3 cups.)

4. Preheat oven to 350 degrees. Lightly grease 1 quart souffle dish.

5. In medium saucepan, melt butter; remove from heat. Stir in flour and broccoli puree. Bring to boiling, stirring.

6. In small bowl, beat some of hot mixture into egg yolks; pour back into rest of mixture. Set aside.

7. At high speed, beat egg whites with 1/2 teaspoon salt until stiff peaks form when beater is slowly raised. With rubber scraper, using an under and over motion, fold broccoli mixture into egg whites until just combined.

8. Turn into souffle dish. Set in pan of hot water. Bake 50 to 60 minutes, or until puffed and golden. Serve at once with cheese sauce, if desired. Makes 4 servings.