Corn and Zuchinni Pan Souffle

By á-23194

Ingredients

• 5 egg whites
• 1/2 t salt
• 5 egg yolks
• 1/3 c sliced green onions
• 3 T butter
• 1 T flour
• 2/3 c milk
• 1 c shredded cheddar
• dash cayenne
• dash nutmeg
• 2 c fresh corn
• 1 1/2 c shredded zuchinni
• 1/4 c shredded parmesan

Preparation

Step 1

Preheat to 400. Grease baking dish with butter. In a large bowl, beat whites and salt until stiif peaks form.
Place yolks in another bowl, beat lightly. Set aside. In med saucepan cook and stir onions in butter for 1 min. Stir in flour. Add milk all at once. Cook and stir untilthickened and bubbly. Stir about half of mixture into yols and return all to saucepan.Stir in cheese, cayenne, and nutmeg until cheese melts. Remove from heat.
Add about 1/2 c of the egg whites to the sauce to lighten. Gently fold sauce mixture into remaining whites. Fold in corn and zuchinni. Spoon into dish and sprinkle with parmesan. Bake uncovered for 22- 25 minutes, knife comes out clean. Let stand 10 mins.

Tomato relish
1 1/2 c quartered grape tomatoes; 1/2 c sliced green onions, 3 T lime juice3 T fresh chopped cilantro, 2 T minced jalapeno, salt, and 1/2 t cumin.