Vegetable soufflé
Ok, so it’s January, time for some healthy eating. In order to build-up a solid imune system and keep away from viruses, the food you’re enjoying should be packed with vitamins and minerals. Try this vegetable suffle which is great for brunch or a light supper.
Ingredients
- 3 eggs
- 3 zucchini
- 1 carrot
- 2 tomatoes
- 500 ml milk
- 3 tablespoons white wheat flour
- 1 teaspoon salt
- 1 pinch pepper
- 120 g grated cheese
Method
Separate the egg yolks from the whites. Beat the egg whites with some warm water until stiff peaks form. Thinly slice the vegetables and cover them with a mixture of beaten milk and egg yolks, flour, salt, and pepper. Gently fold in the beaten egg whites. Pour the mixture into a greased baking dish and sprinkle cheese on top. If you are a proud owner of a Gorenje combi steam oven, then simply start the automatic programe for vegetable souffle. If not, turn on the oven on 150 °C, infra heater with ventilator, for 50 minutes.
