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Vegetable Souffle
Source: dLife

A fresh and light vegetable casserole baked inside fluffy eggs.

Rating:
Prep Time: 20 minutes
Cook Time: 40 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 120.4
Total Carbs 20.2 g
Dietary Fiber 3.1 g
Sugars 6.1 g
Total Fat 0.8 g
Saturated Fat 0.1 g
Unsaturated Fat 0.1 g
Potassium 408.9 mg
Protein 8.1 g
Sodium 310.7 mg
Dietary Exchanges
, 2 Vegetables , 1/2 Other Carbs , 1/2 Starch , 1 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

1 each  cooking spray
4 oz  fresh mushroom slices
0 1/2 cup  chopped red bell peppers
0 1/2 cup  shallots, chopped
2 each  medium garlic cloves
1 lb  Broccoli, fresh
1 cup  shredded carrots
0.6667 cup  frozen sweet corn kernels
2 tsp  fresh lemon juice
0 3/4 tsp  ground thyme
0 1/2 tsp  salt
0 1/2 tsp  black pepper
1 cup  fat free half and half
2 tbsp  white all purpose flour
1 cup  liquid egg substitute
5 each  egg whites
0 1/2 tsp  cream of tartar
Directions
  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.

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