Vegetable Omelet Souffle Recipe

• 1/2 c. finely minced leeks (white part only)
• 1/2 c. finely minced red or possibly green bell pepper
• 1/2 c. finely minced zucchini
• 2 lg. ripe tomatoes, finely minced
• 1 clove garlic, peeled and chopped
• Salt and freshly grnd pepper
• 4 egg yolks
• 5 egg whites
• Few drops of fresh lemon juice

1. Yields 2 servings.
2. Preheat oven to 400 degrees.
3. Combine 1 tsp.
4. water with leeks, pepper, zucchini, tomatoes and garlic in a medium saucepan.
5. Set over medium-high heat, cover and cook about 15 min, till vegetables are almost tender.
6. Uncover and cook over high heat for about 5 min more, till almost dry.
7. Add in salt and pepper to taste.
8. In large bowl, beat egg yolks till very thick and light in color.
9. In another large bowl, beat egg whites with lemon juice till hard but still glossy.
10. Fold vegetables into yolks, then mix in whites.
11. Lightly coat an 8 inch non-stick ovenproof frying pan or possibly omelet pan with vegetable oil and spoon in souffle mix.
12. Bake for about 15 min or possibly till puffy and browned on top.

leeks, red, zucchini, tomatoes, clove garlic, salt, egg yolks, egg whites, lemon juice

Taken from cookeatshare.com/recipes/vegetable-omelet-souffle-57590 (may not work)