| Servings | Prep Time | Cook Time |
|---|---|---|
| 4 | 20 mins | 20 mins |
| 1. | Boil green beans and carrots until tender. Drain and slice into small pieces. Set aside. |
| 2. | 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. |
| 3. | 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. |
| 4. | Add cooked vegetables, egg yolks and parmesan cheese to the mixture. |
| 5. | Beat egg whites and add to the mixture. Add baking powder. |
| 6. | Coat a 8x8 baking dish with cooking spray and pour in mixture, sprinkling a parmesan cheese on top. |
| 7. | Bake for 20 minutes at 350° F (175° C) or until golden on top and toothpick comes out clean from the center. |
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There are 316 calories in 1 serving of Green Beans and Carrots Souffle.
Calorie split: 45% fat, 30% carbs, 25% protein.
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| Serving Size | 1 serving |
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