Recipes overview

Vegetable soufflé - raw ingredients

Menu: Side dish

Allergens: Gluten, Egg, Dairy

Intermediate

This recipe is preset to 6 people

Take advantage of the in-season vegetables and make a fresh vegetable soufflé. This fluffy dish is great for brunch or a light supper.

Ingredients

white wheat flour

3 tbs

salt

1 tsp

eggs

3 pcs

milk

500 ml

pepper

1 pinch

carrot

1 pcs

tomatoes

2 pcs

zucchini

3 pcs

grated cheese

120 g

Preparation

Separate the egg yolks from the whites.
Beat the egg whites with some warm water until stiff peaks form.
Thinly slice the vegetables and cover them with a mixture of beaten milk and egg yolks, flour, salt, and pepper. Gently fold in the beaten egg whites.
Pour the mixture into a greased baking dish and sprinkle cheese on top.

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