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Matzo Souffle (P, KLP, TNT)
Source: Weight Watchers 1984 Festive Fare Pamphlet
Serves: 8

1 tablespoon vegetable oil
1 teaspoon vegetable oil
1/2 cup onion, finely chopped
2 garlic cloves, minced
1 cup celery, finely chopped
1/2 cup carrot, finely chopped
4 matzo boards, finely crushed
3/4 cup water
3/4 teaspoon salt
1/4 teaspoon pepper
4 eggs, separated

Preheat oven to 350°F.

In a 10" skillet heat 1 tablespoon oil over medium heat. Add onion and garlic and sauté until onion is softened. Add celery and carrot and cook until vegetables are tender.

Transfer to a large bowl, stir in matzo, water, salt and pepper and let stand 10 minutes.

In mixing bowl, using an electric mixer at high speed, beat egg whites until stiff peaks form. Add egg yolks to matzo mixture and stir to combine, fold in beaten egg whites.

Grease 1-1/2 quart casserole with remaining teaspoon of oil, turn matzo mixture into casserole and bake until puffed and lightly browned, 20-25 minutes.

Posted by Elaine Radis

Nutritional Info Per Serving: N/A