Vegetable Puff

Spray a large skillet with cooking spray and heat over medium heat until hot. Saute mushrooms, bell pepper, shallots and garlic until tender, about 4 minutes.

Stir in broccoli-cauliflower, carrots, corn, lemon juice and thyme. Saute for 5 minutes. Transfer mixture to a large bowl and stir in salt and pepper.

Whisk half and half and flour until smooth in small saucepan. Heat to boiling, then boil, whisking constantly until thickened, about 1 minute.

Whisk about half the mixture into egg product, then whisk egg mixture back into remaining half and half. Stir into vegetable mixture.

Beat egg whites in a large bowl until foamy. Add cream of tartar and continue beating until stiff peaks form. Fold into vegetable mixture.

Transfer mixture to a lightly greased 1-1/2 quart casserole. Place casserole in a large roasting pan on center rack of oven. Add 2 inches of hot water to pan.

Bake uncovered at 375 degrees F for 35 minutes or until casserole is puffed and lightly browned on top, and knife inserted in center comes out clean. Serve immediately.