Breakfast cheese and vegetable soufflé

* Vegetables heated in olive oil/butter, steamed with wine, cooked to soften, collapse, and release their liquid. We want them to do that now rather than when they're baked with the egg.

* Three eggs, the whites separated from the yolks into separate bowls. The whites whipped to stiff peaks bolstered with cream of tartar. 

* A plain white sauce is prepared with a roux then tempered into the yolks. The cooked vegetables are added to the yolks/sauce along with the grated cheese.  Now we have two bowls along with the two baking bowls that are coated with butter and grated cheese.

Here is where the ingredients of the soufflé come together into one bowl, a portion of the whites are whipped into the yolks/sauce/vegetable/cheese mixture to lighten the contents of that bowl then that lightened mixture is folded back into the whipped egg whites. Now you have one bowl with the puffy soufflé mixture and two smaller prepared baking bowls. It could have easily been one large straight-sided baking bowl. Spoon the fluffy mixture into the prepared baking bowls and bake at 350℉ for 25 minutes or so.

The baking dishes are prepared with butter and grated cheese. The cheese on the inside walls of the bowl give the egg mixture something to climb up and hold onto as it bakes and it creates a wonderfully crispy cheese coating.