|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.|
There are 316 calories in 1 serving of Green Beans and Carrots Souffle.
Calorie split: 45% fat, 30% carbs, 25% protein.
|Serving Size||1 serving|