-
1
Yields 2 servings.
-
2
Preheat oven to 400 degrees.
-
3
Combine 1 tsp.
-
4
water with leeks, pepper, zucchini, tomatoes and garlic in a medium saucepan.
-
5
Set over medium-high heat, cover and cook about 15 min, till vegetables are almost tender.
-
6
Uncover and cook over high heat for about 5 min more, till almost dry.
-
7
Add in salt and pepper to taste.
-
8
In large bowl, beat egg yolks till very thick and light in color.
-
9
In another large bowl, beat egg whites with lemon juice till hard but still glossy.
-
10
Fold vegetables into yolks, then mix in whites.
-
11
Lightly coat an 8 inch non-stick ovenproof frying pan or possibly omelet pan with vegetable oil and spoon in souffle mix.
-
12
Bake for about 15 min or possibly till puffy and browned on top.
