Ecuadorian Vegetable Souffle - Flan de Legumbres

Ingredients:

6 slices bacon, cut into julienne

3 tablespoons tomato sauce

1 tablespoon chopped parsley

3 eggs, well beaten

1 cup fresh breadcrumbs

1 cup chicken stock

Salt

Freshly ground pepper

1/2 tablespoon butter

1/2 cup milk

2 tablespoons melted butter

2 cups cooked mixed vegetables such as corn, peas, carrots, cauliflower, green beans, and green pepper, all chopped

Cooking Instructions:

Cook the bacon in a skillet over moderate heat until crisp, and drain on paper towels. Combine the bacon with the breadcrumbs, milk, tomato sauce, chicken stock, melted butter, parsley, and salt and pepper to taste. Fold in the mixed vegetables. Fold in the eggs and pour the mixture into a buttered 1-1/2 quart souffle dish. Stand the dish in a baking tin, half-filled with hot water, in a preheated moderate (350 F.) oven, and cook for 1 hour, or until a knife inserted into the souffle comes out clean.

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