Egg White Souffle

Egg White Souffle
Egg White Souffle

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    zucchini

  • 1

    yellow squash

  • 1

    red pepper

  • 1

    yellow pepper

  • 1/2

    pound italian eggplant

  • 1

    med tom, peeled seeded

  • 2

    TBSP EVOO

  • 1

    med onion

  • 2

    garlic cloves

  • 1

    TBS tom paste

  • 1

    TBS ketchup

  • 1/4

    cup chopped basil

  • salt nd pepper

  • 4

    large egg whites

  • 2

    TBS parmesan

Directions

Preheat oven to 400. Cut veg into 1 inch dice, seperate piles. Large skillet heat oil, add onion and garlic til soft 6 mins. Add zucchini, yellow squash and peppers, cover and cook 10 mins, stir Add eggplant, tomato, tom paste and ketchup, cook low heat til eggplant soft, 10 mins Stir in basil, season. spoon into 4 8 ounce ramakins Beat eggwhites with pinch of salt til firm peaks. Spoon beaten egg whites over ratatouille, gently spread in even layer. sprinkle with parmesan, bake in upper third of oven til golden and crisp, 10 mins.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: