Source: dLife

A fresh and light vegetable casserole baked inside fluffy eggs.

Servings

1 cooking spray
4 oz fresh mushroom slices
0.5 cup chopped red bell peppers
0.5 cup shallots, chopped
2 medium garlic cloves , minced
1 lb Broccoli, fresh , cooked and coarsely chopped
1 cup shredded carrots , cooked
0.67 cup frozen sweet corn kernels , thawed
2 tsp fresh lemon juice
0.75 tsp ground thyme
0.5 tsp salt
0.5 tsp black pepper
1 cup fat free half and half
2 tbsp white all purpose flour
1 cup liquid egg substitute
5 egg whites
0.5 tsp cream of tartar

1 Preheat oven to 375 degrees F.
2 Heat a cooking spray coated frying pan over medium heat. Cook mushrooms, bell pepper, shallots, and garlic 4 minutes or until soft.
3 Add in broccoli, carrots, corn, lemon juice, and thyme; cook 5 minutes. Spoon mixture into a bowl and sprinkle with salt and pepper.
4 Combine half-and-half and flour and whisk until there are no lumps in a pot. Bring to a boil, continually whisking 1 minute or until thick.
5 Stir half the mixture into the egg product and whisk that mixture back into the half-and-half. Add vegetables to mixture.
6 Using an electric mixer, beat egg whites until foamy. Beat in cream of tartar until stiff peaks form; fold into vegetable mixture.
7 Spray a 1 1/2 quart casserole dish with cooking spray. Spoon mixture into casserole.
8 Arrange casserole dish in a large roasting pan and pour in about 2 inches of water.
9 Bake 35 minutes or until casserole is golden and fluffy. Serve immediately.

Use any fresh seasonal vegetables in this.