Creamed Vegetable Souffle


800 gr fresh or frozen mixed vegetables

water to cover

3 eggs

1 cup milk / soy milk / yoghurt

salt and pepper

150 gr grated yellow cheese


Pre-heat oven to medium.

Cook veges in salted water till crisp-soft, and drain.  Place in greased baking tray.

Beat eggs, add milk, cheese, salt and pepper, and mix well.  Pour over vegest and bake about 30 minutes, till golden-brown.

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