Green Beans and Carrots Souffle
Very light and delicious, a tasty way to have your vegetables.
2 tbsps margarine
1/4 cup white flour
1 1/2 cups milk
1 small onion, grated
3 1/2 oz parmesan cheese, shredded
9 oz green snap beans
9 oz carrots, sliced
3 large eggs
1 tsp baking powder
Boil green beans and carrots until tender. Drain and slice into small pieces. Set aside.
In the microwave heat milk for 2 minutes on high. Melt margarine in a large saucepan over medium heat, add onion and cook for 3 minutes.
Add flour whisking a little at the time until it forms a consistent ball. Continue whisking and add milk (1/2 cup at a time), cook until it thickens.
Add cooked vegetables, egg yolks and parmesan cheese to the mixture.
Beat egg whites and add to the mixture. Add baking powder.
Coat a 8x8 baking dish with cooking spray and pour in mixture, sprinkling a parmesan cheese on top.
Bake for 20 minutes at 350° F (175° C) or until golden on top and toothpick comes out clean from the center.
in 1 serving of Green Beans and Carrots Souffle.
, 30% carbs, 25% protein.
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