As I promised, the food category will be filled with my roomie’s recipes. We kinda got bored of salads, so she thought of something tasty and low fat. She made a delicious vegetable soufflé.
200 gr champignon mushrooms
1 big scallion
250 gr cheese (any kind of cheese, she used goat cheese)
150 gr sweet corn
freshly ground pepper ( she used green pepper)
How it’s made:
Preheat the oven at 130 C.
Slice the mushrooms and cook them in a frying pan, without oil, then add a pinch of salt.The mushrooms will cook themselves in their own juice.They’re ready when the juice is reduced.
Grate the cheese and chopp the scallion.
Separate the yolks from the whites.Add the cooked mushrooms, the sweet corn, the grated cheese, chopped dill and scallion in the yolks.
Beat the egg whites with a pinch of salt, until it becomes a firm foam.
Gently mix the white foam with the yolks composition.
Oil a round pie tray and flour all over the tray.
Pour the composition in the tray.If you like you can add more chesse and pepper.
Put the tray in the preheated oven and wait until it gets a brownish crust.