Vegetable soufflé

Boil the broccoli, but do not boil it too soft.

Chop the zucchini and carrot, while we do this, heat a pan with AVOE and when it is hot sauté the zucchini and carrot in the pan, keep in mind that the carrot takes a little longer to be done. Sauté them over medium heat until you see that they are done, but be careful not to overcook them because when the broccoli is boiled you will have to pour it into the same pan and sauté everything a little more.

Take the eggs (2 per person) and beat them.

Pour the vegetables, milk and cheese into the bowl where the egg was beaten and mix well.

Pour everything in the tray that we have prepared to put in the oven and then bake with heat up and down for about 15 minutes at 180 degrees approximately, be careful because this varies depending on the oven so I recommend you to keep an eye on it.

Remove from the oven and let cool for a few minutes.