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1 cup chopped onion
1 cup shredded carrots
2 tablespoons water
1 1/2 cups skim milk
1/2 cup oat bran
2 tablespoons snipped fresh parsley
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
1 cup shredded cheddar or Monterey Jack cheese
1 clove garlic, minced
4 egg whites
1. In a large saucepan combine onion, carrots, garlic, and water. Bring to boiling; reduce heat.
2. Cover and simmer about 10 minutesuntil vegetables are tender, stirring occasionally. Do not drain.
3. Stir in milk, oat bran, parsley, salt, nutmeg, and pepper. Bring to boiling over medium-high heat, stirring constantly. Cook and stir for 2 minutes. Remove from heat.
4. Stir in cheese until melted. Cool slightly.
5. In a large mixing bowl, beat egg whites until stiff peaks form (tips stand straight).
6. Fold in vegetable mixture.
7. Pour into an ungreased 1 1/2 qt souffle dish.
8. Bake in a 325 degree F oven about 50 minutes or until top is brown and a knife inserted near the center comes out clean. Serve immediately.
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