Tomato Souffle

Ingredients

• 1/2 cup Bread crumbs (firmly packed)
• 45 gms Butter (refer healthier versionOnion - 1 medium, finely chopped)
• 2 tbsp Plain flour
• 1 cup Milk
• 3 tbsp Tomato paste
• 1 tbsp Basil (finely chopped (optional))
• 3 Eggs (separated)
• A handful of Grated Cheese (I used mozzarella)

Instructions

1. 1

   Grease 4 souffle dishes (1/2 cup capacity), sprinkle with breadcrumbs. Melt butter in small saucepan, add finely chopped onion. Stir over low heat for 2 mins ( or MW on HIGH for about 2 mins). Cook until onion is soft, it doesn't have to become brown. Stir in flour and stir over medium heat for a minute. (or MW on HIGH for a min). Remove from heat, gradually stir in milk, bring back to heat and stir over high heat until mixture boils & thickens & reaches a thick sauce like consistency. (or MW on HIGH for about 3 mins).

2. 2

   Transfer to large bowl, stir in tomato paste & basil leaves. Cover the dish & let it stand for 5 mins. Beat egg whites in a small bowl until soft peaks from. Add egg yolks to the onion & milk mixture & mix well. Fold the egg whites into the mixture in 2 batches. Pour the mixture evenly into the prepared dishes. Sprinkle the grated cheese on top. Bake in the preheated oven for 20- 25 mins or until lightly browned. Serves 4.

3. 3

   Healthier version:

4. 4

   use brown bread crumbs & low fat milk. Also use yolks of only 2 eggs & white of 3 eggs. Use only lesser qty of butter, I used only 15 gms of butter.