Egg White Soufflé with Ratatouille

Name: Egg White Soufflé with Ratatouille
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Mediterranean, French, European
Ingredients: 59 milliliters chopped basil; 4 larges egg whites; 227 grams Italian eggplant; 2 garlic cloves, smashed; 1 Tbsp ketchup; 2 Tbsps extra-virgin olive oil; 1 medium onion; 2 Tbsps freshly grated Parmigiano-Reggiano cheese; 1 red bell pepper; 4 servings Salt and freshly ground white pepper; 1 medium tomato, peeled and seeded; 1 Tbsp tomato paste; 1 yellow bell pepper; 170 grams yellow squash; 170 grams zucchini

Egg White Soufflé with Ratatouille might be just the side dish you are searching for. This recipe makes 4 servings with 159 calories, 7g of protein, and 8g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes around 1 hour. Head to the store and pick up bell pepper, ketchup, tomato paste, and a few other things to make it today.

Instructions

Preheat the oven to 40

Equipment you will use

Oven

Cut the vegetables into a 1-inch dice and keep in separate piles. In a large skillet, heat the oil.

Ingredients you will need

Vegetable

Cooking Oil

Equipment you will use

Frying Pan

Add the onion and garlic and cook over moderate heat until softened, 6 minutes.

Ingredients you will need

Garlic

Onion

Add the zucchini, yellow squash and peppers, cover and cook over moderate heat, stirring occasionally, until softened, 10 minutes.

Ingredients you will need

Yellow Squash

Zucchini

Peppers

Add the eggplant, tomato, tomato paste and ketchup and cook over low heat, stirring occasionally, until the eggplant is soft, 10 minutes. Stir in the basil and season with salt and white pepper. Spoon the ratatouille into four 8-ounce ramekins.

Ingredients you will need

Tomato Paste

White Pepper

Eggplant

Ketchup

Tomato

Basil

Salt

Equipment you will use

Ramekin

In a large stainless steel bowl, beat the egg whites with a pinch of salt until firm peaks form. Spoon the beaten egg whites over the ratatouille, gently spreading them in an even layer.

Ingredients you will need

Egg Whites

Salt

Equipment you will use

Bowl

Sprinkle the Parmigiano-Reggiano on top and bake in the upper third of the oven until golden brown and crisp, about 10 minutes.

Ingredients you will need

Parmigiano Reggiano

Equipment you will use

Oven

Serve right away.

Equipment

Ingredients

Servings:

59milliliters

chopped basil 4larges

egg whites 227grams

Italian eggplant 2

garlic cloves, smashed 1Tbsp

ketchup 2Tbsps

extra-virgin olive oil 1medium

onion 2Tbsps

freshly grated Parmigiano-Reggiano cheese 1

red bell pepper 4servings

Salt and freshly ground white pepper 1medium

tomato, peeled and seeded 1Tbsp

tomato paste 1

yellow bell pepper 170grams

yellow squash 170grams

zucchini

Recommended wine: Bordeaux, Champagne, White Burgundy

French works really well with Bordeaux, Champagne, and White Burgundy. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. One wine you could try is Chateau La Grange Clinet Bordeaux Superiore. It has 4.7 out of 5 stars and a bottle costs about 16 dollars.