Veggie Egg Souffle

six eggs separated
1 cup milk of half & half
3 Tbs butter
3 Tbs flour
2 cups of brocolli, diced
1 small onion, diced fine
¾ cup of artichoke hearts, diced
2 cups of cheddar cheese, shredded
¼ Tsp pepper
¼ Tsp nutmeg
2 Tsp butter for stir frying

Preheat overn to 350°C.

Scald milk. Remove from stove and set aside. Melt 3 Tbs of butter in sauce pan over medium-low heat, stirring constantly with wire wisk. Turn stove to low and add flour, stirring constantly to blend to roux. Add hot milk a little at a time, stirring constantly to mix with roux. Remove from stove when mixture in well blended. Beat egg yolks and add to roux mixture.

Melt 2 Tsp of butter in frying pan. Add vegetables and stir fry until slightly tender. Remove from stove and mix in bowl with roux mixture. Blend well.

Beat egg whites until wet peaks form. Gradually add beaten egg whites to roux and vegetable mixture by folding with a flexible spatula. Fold in shredded cheese.

Grease an 8 X 12 X 2 inch pan or souffle pan. Add entire mixture, making sure that vegetables and cheese are evenly distributed. Bake for 40 minutes. Serve immediately.

Number of Servings: 6

Recipe submitted by SparkPeople user MOM2SET09.