1/2 c. finely chopped leeks (white part only)
1/2 c. finely chopped red or green bell pepper
1/2 c. finely chopped zucchini
2 lg. ripe tomatoes, finely chopped
1 clove garlic, peeled and minced
Salt and freshly ground pepper
4 egg yolks
5 egg whites
Few drops of fresh lemon juice

Yields 2 servings. Preheat oven to 400 degrees.

Combine 1 teaspoon water with leeks, pepper, zucchini, tomatoes and garlic in a medium saucepan. Set over medium-high heat, cover and cook about 15 minutes, until vegetables are almost tender. Uncover and cook over high heat for about 5 minutes more, until almost dry. Add salt and pepper to taste.

In large bowl, beat egg yolks until very thick and light in color. In another large bowl, beat egg whites with lemon juice until firm but still glossy. Fold vegetables into yolks, then fold in whites.

Lightly coat an 8 inch non-stick ovenproof frying pan or omelet pan with vegetable oil and spoon in souffle mixture. Bake for about 15 minutes or until puffy and browned on top.