Fresh v. Frozen Broccoli in a Souffle
Made a broccoli souffle this past Thursday using frozen broccoli, eggs, onion soup mix, flour, mayo, salt, and pepper. In the end it wasn't bad, but the broccoli didn't have much flavor. Perhaps there was too much other stuff in there, or maybe it was the fact that the broccoli was frozen.
If I use fresh broccoli next time, will it become the star of the show?