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Egg White Soufflé with Ratatouille
© Kana Okada

Egg White Soufflé with Ratatouille

  • ACTIVE: 35 MIN

The Good News Ratatouille contains all kinds of vegetables, including zucchini, squash, eggplant, tomatoes and bell peppers. Sandro Gamba sometimes makes his in a large skillet, then tops it with fluffy egg whites that puff up in the oven. "People look at it like it's candy," he says. "They see how pretty it is, and they want to eat it."

  1. One 6-ounce zucchini
  2. One 6-ounce yellow squash
  3. 1 red bell pepper
  4. 1 yellow bell pepper
  5. 1/2 pound Italian eggplant
  6. 1 medium tomato, peeled and seeded
  7. 2 tablespoons extra-virgin olive oil
  8. 1 medium onion
  9. 2 garlic cloves, smashed
  10. 1 tablespoon tomato paste
  11. 1 tablespoon ketchup
  12. 1/4 cup chopped basil
  13. Salt and freshly ground white pepper
  14. 4 large egg whites
  15. 2 tablespoons freshly grated Parmigiano-Reggiano cheese
  1. Preheat the oven to 400°. Cut the vegetables into a 1-inch dice and keep in separate piles. In a large skillet, heat the oil. Add the onion and garlic and cook over moderate heat until softened, 6 minutes. Add the zucchini, yellow squash and peppers, cover and cook over moderate heat, stirring occasionally, until softened, 10 minutes. Add the eggplant, tomato, tomato paste and ketchup and cook over low heat, stirring occasionally, until the eggplant is soft, 10 minutes. Stir in the basil and season with salt and white pepper. Spoon the ratatouille into four 8-ounce ramekins.
  2. In a large stainless steel bowl, beat the egg whites with a pinch of salt until firm peaks form. Spoon the beaten egg whites over the ratatouille, gently spreading them in an even layer. Sprinkle the Parmigiano-Reggiano on top and bake in the upper third of the oven until golden brown and crisp, about 10 minutes. Serve right away.
Notes One Serving 170 cal, 9 gm fat, 1.6 gm sat fat, 17 gm carb, 5 gm fiber.


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