VEGETABLE SOUFFLE 
3 eggs, beaten
3 tbsp. butter
1/2 c. butter
1/2 c. sour cream
12 oz. spinach, corn, broccoli or kale
4-5 green onions
1 tbsp. flour
1/8 tsp. nutmeg
1/4 tsp. salt
Pepper
1 c. Parmesan cheese
Curry powder (optional)

Saute onions in butter. Make white sauce. Cook vegetables according to package; drain well. Fold in white sauce, cheese, eggs and seasoning. Bake at 350 degrees for 1 hour.

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“VEGETABLE SOUFFLE”

 

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