Vegetable Soufflé

Name: Vegetable Soufflé
Yield: 4
Ingredients: 1 zucchini; 1 carrot; 1 egg white; 2 tablespoons ricotta cheese; 2 tomatoes; 1 finely chopped onion; 4 large egg whites; 1 teaspoon active dry yeast; Salt and oregano to taste

1
1 zucchini
2
1 carrot
3
1 egg white
4
2 tablespoons ricotta cheese
5
2 tomatoes
6
1 finely chopped onion
7
4 large egg whites
8
1 teaspoon active dry yeast
9
Salt and oregano to taste

Ingredients

1
1 zucchini
2
1 carrot
3
1 egg white
4
2 tablespoons ricotta cheese
5
2 tomatoes
6
1 finely chopped onion
7
4 large egg whites
8
1 teaspoon active dry yeast
9
Salt and oregano to taste

Directions

1
Cook the zucchini and carrots in boiling water with salt until they are tender but still firm, then chop them into cubes and place them in a bowl
2
Add the egg white, ricotta cheese mixed with fork, diced tomatoes without peel or seeds and chopped onion
3
Season with salt and oregano to taste and reserve
4
Beat the egg whites until frothy and fold them gently into the vegetable mixture
5
Pour the mixture into a greased baking dish and bake in a preheated oven

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