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Egg White Souffle

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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

Details

Preparation

Step 1

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.

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