Remember that time you made too many roasted vegetables and didn’t know what to do with the leftovers the next day (and day after that)?
While my Thanksgiving guests went to town on my roasted zucchini, Brussels sprouts, and broccoli, I still had so much left over. SO. MUCH. LEFT OVER.
The next morning, though I swore the night before I’d “never be hungry again!” I discovered I could go for some breakfast. So I whipped up the following nutritious recipe just for you (and also for me):
[gmc_recipe 3595]
If you want a more dense soufflé, cut back on the amount of yogurt.
How would you change this recipe?