Vegetable soufflé – raw ingredients
Ingredients
- 3 zucchini
- 1 carrot
- 2 tomatoes
- a little margarine
- 50 g grated cheese
- 500 ml milk
- 3 tablespoons flour
- 3–4 eggs
- salt
- pepper
Preparation
1 Thinly slice the zucchini, carrot, and tomatoes.
2 Cover with a mixture of beaten milk and egg yolks, flour, and salt.
3 Finally, gently fold in the beaten egg whites. Sprinkle cheese on top.
Settings
| QUANTITY |
BAKING LEVEL |
| recipe |
upper + bottom heater |
190 °C |
45 min |
open glass ovenware PYREX |
2 |
This is an automatic programme. When you set quantity, the oven automatically sets other parametres: heater, temperature, cooking time.