Sautéed Vegetable Souffle | Recipe

Step 1

In a food processor, shred onions, carrots, zucchini, squash, celery knob, and red pepper.

Step 2

Heat a deep skillet (or use a pot). Add olive oil and shredded vegetables. Sauté for 15 to 20 minutes, or until they soften. Turn off and let cool.

Step 3

Preheat the oven to 350 degrees Fahrenheit.

Step 4

Add eggs, potato starch, salt, and pepper to the vegetable mixture. Mix well.

Step 5

Pour mixture into a round (or square) oven-to-table baking pan (or a disposable nine-inch pan). Bake for 50 minutes.