Kathy's Egg and Veggie Souffle'

(serving 2 adults & 2 children)

Whip the eggs with milk:
4 large, raw, beaten egg whites
Add 1 large, raw, beaten egg white per child & 2 egg whites per adult
1/4 cup fat free organic milk
(A total of 8 egg whites for 2 adults & 2 children)

Saute' Mixture:
2 tbsp grapeseed or sesame seed oil (can add a little soy sauce for flavor)
1/4 cup chopped onions
1/4 cup chopped green, red or orange peppers (or a combination)
1 tbsp fresh minced ginger (all spices to taste, add more if you like!)
1 tbsp fresh minced garlic
1 tbsp powdered spices-turmeric, giner, anise, paprika, parsley, etc.
1 tbsp black/white pepper

Optional ingredients:
2 cups of your choice:  diced sweet potatoes or yams, broccoli, cauliflower, cherry tomato halves, hot peppers. chives, chopped cabbage, squash, kale,  or eggplant etc.(clean out the crisper!)
3 tbsp milled or ground flaxseeds
1/3 cup low fat (1%) ricotta, cottage cheese or soft tofu (or a combination)
 1/4 cup salsa

Place oven on 350 degrees.  Saute' the "saute' mixture" until onions and peppers are cooked, add this to the whipped egg whites and milk in a large mixing bowl.  Then add in the "optional ingredients", combine all ingredients thoroughly.  Place the ingredients in a large iron skillet or glass baking dish (can spray w/Pam).  Bake for 30-45 minutes@350 degrees (time depends on your oven).  The soufle' will be cooked when it is brownish and firm to the touch on the top.  Let the souffle' cool for a couple of minutes, slice and serve warm topped with your favorite sauces.
Kathy Jordan
Femfitique.com

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