Soufflé omelette with Parmesan is like a fluffy, savoury meringue that you can have for breakfast.

Velvety zucchini soup and roasted baguette slices topped with zucchini peel-Parmesan soufflés.

An egg based dish seen most often as a starter or appetizer in Italy.

Alton Brown’s Cheese Soufflé. Light, airy, melt-in-your-mouth and packed with the subtle flavor of cheddar cheese.

Spring Asparagus salad with radish, spring onions, and a creamy raw milk goat cheese dressing perfect alongside a simple soufflé.

Collard Greens Mousse with Parmesan Cream

Twice baked cheese soufflé with broccoli and cauliflower in creamy mustard sauce. (in Russian)

Asparagus Souffle in Paris…and then a lighter version with Spinach at home, which is better?