Individual Broccoli Casseroles
Use a thermometer to test the individual casseroles by inserting thermometer into the center. It should read 160 degrees and the casseroles will be puffy when ready.
Steam the broccoli florets just until crisp tender. Remove from the heat and set aside. Preheat the oven to 375 degrees. Coat 4 (10-ounce) ramekins with olive oil cooking spray. Place them on a baking sheet.
In a large saucepan coated with Teflon® non-stick, melt the butter and the olive oil over medium heat. Whisk in the flour and cook, whisking for 1 minute. Lower the temperature and add the milk, mustard, basil and parsley. Season with salt and pepper and whisk until thickened, 2 minutes. Remove from the heat and immediately whisk in the Feta cheese and 3 egg yolks. Transfer to a large bowl.
Beat the 5 egg whites on high in a medium bowl of electric mixer until soft peaks form. Add the cream of tartar and mix until stiff peaks form. Using a rubber spatula, gently fold half of the whipped whites into the milk mixture. Gently fold in the remaining egg whites. Fold in the broccoli. Transfer to the prepared individual souffle dishes.
Bake until puffed and golden honey in color, about 20 minutes. Serve immediately.