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Ricotta Onion Soufflé Bake

Here is the ultimate brunch to spoil mum on mother's day or dad's, carers, loved ones, or just yourself! It is equally creamy from the ricotta and eggs as it is earthy from the combination of onions. Then finished with a herbaceous touch of mint and coriander. It sounds complicated and fancy with 'Soufflé' in the title but really it is so easy you could return to this dish anytime. Enjoy x


1/2 Brown Onion

1/2 Red Onion

2 Long Spring Onions

2 Garlic Cloves

8 Eggs

500g Ricotta

1 Tablespoon Dried Dill

Salt and Pepper to Taste


- Preheat oven to 190ºC

- Line an oven proof dish with baking paper.

- Finely dice the brown, red and green onion.

- In a pan over a medium heat, add a drizzle of extra virgin olive oil. Fry gently until the onions ave softened and slightly browned. Remove from heat. Transfer onions onto a flat plate and place in fridge to cool.

- Crack 8 eggs into a mixing bowl. Mix well.

- Add the ricotta to the eggs, using a fork mix well to combine. Using a fork keeps the mixture light and fluffy.

- Grate the 2 garlic cloves into the egg mixing bowl and add the dried dill.

- Once cooled, add all of the onions to the garlic, eggs and ricotta. Using the fork, gently stir to combine all of the ingredients without over-working the air out of the eggs and ricotta.

- Pour mixture into the lined dish.

- Cover with foil, bake for 20 minutes covered.

- Remove foil covering, turn heat up to 200ºC bake for another 15-20 minutes or until the bake has risen and golden around the periphery.


The soufflé bake will drop as it cools, so serve immediately from the oven. I like to serve it with herbs for a fresh and aromatic flavour. I have used coriander and mint but feel free to use any leafy herbs that you like eating.

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