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    LIGHT ONION SOUFFLE     

   Ingredients :
 
7 oz (200 g) ricotta cheese
1 medium white onion, cut julienne style
˝ teaspoon vegetable oil
2 egg whites
1 egg yolk
Salt
Pepper
Nutmeg
7 oz (200 g) mushrooms, sliced

   Preparation:

Heat oil in a medium size skillet and sauté onion until tender. Add mushrooms and cook until liquid has evaporated. Season with salt, pepper and nutmeg. Remove from heat and cool slightly. Add ricotta cheese and combine. Gradually stir in eggs lightly beaten. Correct seasoning.

Transfer to a heatproof serving pan and bake in preheated oven 350°F (180°C) for 30 minutes.
        2 servings
       
 
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