Vegetable Souffle

Ingredients

• 2 quart/8 cup soufflé dish
• 4 Tbsp. butter
• 1 Tbsp. minced shallots or green onions
• 4 Tbsp. flour
• 1½ cup milk, hot
• ½ tsp. salt
• ⅛ tsp. pepper
• pinch of nutmeg
• 6 egg yolks
• 1¼ cup finely minced cooked vegetables (broccoli, carrots, spinach, corn, mushrooms, asparagus tips, artichoke hearts)
• 7 or 8 egg whites, stiffly beaten
• pinch of salt
• ½ cup Swiss cheese