Corn and Zucchini Pan Souffle
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 177.1
- Total Fat: 10.2 g
- Cholesterol: 154.6 mg
- Sodium: 506.7 mg
- Total Carbs: 11.0 g
- Dietary Fiber: 1.5 g
- Protein: 11.4 g
View full nutritional breakdown of Corn and Zucchini Pan Souffle calories by ingredient
Introduction
Grease shallow 2 qt bowl. Separate eggs and beat whites and salt until firm. Brown onion in butter Add flour astirring thoroughly and then milk cook till thick and bubbly add 1/2 mixture to slightly beaten egg yolks and then return all to pan. Add sharp cheese and mix until thoroughly melted. Add 1/2 beaten egg whites to mixture and fold in gently. Return mixture to bowl and fold into remaining egg whites. Stir in corn and zucchini mixing thoroughly. spinkl e top with parmesan. bake at 400 degrees approx 25 minutes(until knife inserted comes out clean. Let stand 10 minutes then seve. Grease shallow 2 qt bowl. Separate eggs and beat whites and salt until firm. Brown onion in butter Add flour astirring thoroughly and then milk cook till thick and bubbly add 1/2 mixture to slightly beaten egg yolks and then return all to pan. Add sharp cheese and mix until thoroughly melted. Add 1/2 beaten egg whites to mixture and fold in gently. Return mixture to bowl and fold into remaining egg whites. Stir in corn and zucchini mixing thoroughly. spinkl e top with parmesan. bake at 400 degrees approx 25 minutes(until knife inserted comes out clean. Let stand 10 minutes then seve.Number of Servings: 8
Ingredients
-
5 eggs(divided)
1 tsp salt
3 T butter
1/3 c sliced green onion
1T corn flour
1 cup milk
2cups fresh corn (removed from cob)
2 cups grated drained zucchini
dash cayenne peppper
dash ground nutmeg
1/4 cup grated parmesan
Directions
makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user REMODELME.
Number of Servings: 8
Recipe submitted by SparkPeople user REMODELME.