Zucchini & Carrot Souffle Pie

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Zucchini & Carrot Souffle Pie
Prep Time
10 mins
Cook Time
35 mins
Yield
8 servings
Recipe by: Carelys Hepburn, "Your Best Recipe" Contest Semi-Finalist

A tasty appetizer at just under 100 calories per serving!

Ingredients

  • 3 cups grated zucchini
  • 2 cups grated carrots
  • 3 Eggland's Best eggs (large), separated
  • 2 tablespoons oregano
  • 1 tablespoon butter
  • 1/4 cup onion, chopped
  • 1/4 cup green onion, chopped
  • 1 tablespoon powdered chicken stock
  • 2 tablespoons grated Parmesan cheese
  • Salt & Pepper to taste

Nutrition

Serving Size
1 Serving
Calories
69
Fat
4g
  Saturated Fat
3g
Cholesterol
70mg
Sodium
503mg
Carbohydrates
6g
Dietary Fiber
2g
Protein
4g
Preparation

Preheat oven to 350 degrees; spray a 9-inch deep-dish pie plate with non-stick cooking spray and set aside.

Separate eggs, placing yolks in a small bowl and scramble slightly; and the whites in a bowl large enough to accomodate a hand mixer and set aside.

In a large skillet over medium-high heat, melt butter and cook onions until translucent; add grated zucchini and carrots.

When zucchini begins to turn watery, add oregano and chicken stock powder; continue to cook until all liquid evaporates.  Add salt & pepper if you are using it. Remove from heat and cool slightly.

Add 1 tablespoon of water to the egg whites, and beat with a mixer until stiff peaks form. Fold yolks into egg whites and mix until incorporated (note: egg whites may deflate slightly).

Blend zucchini and carrot mixture in with the eggs, folding gently until all ingredients are incorporated.

Pour mixture into baking dish and sprinkle Parmesan cheese on top.

Bake 30-35 minutes, or until eggs are set.  Allow to cool slightly before serving.

Filed Under: Appetizer, Low Fat

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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