Modified by Sheila (Original recipe by Jodi Bager)

6 egg whites
4 egg yolks
pinch salt
1/3 cup pureed vegetables

1. Beat the egg whites with salt until firm. Measure out 1/3 cup of
well cooked vegetables i.e. leftovers. I have done this with a mix of well
cooked zucchini and squash (Also tried well cooked baby carrots and
zucchini). You'll want to press the veggies to take out as much liquid as
possible. Blend together the yolks and pressed vegetables until liquefied.

2. Gently fold the yolks into the whites and spread into a parchment
paper lined and side greased 9"x13" glass Pyrex *. Bake at 300 degrees F.
for 30 minutes. When you remove it from the oven it will be big and fluffy,
like a soufflé.

3. It will settle but still remain doughy. While still hot from the
oven, use a flat spatula to remove the bread from the sides of the dish and
turn it out. Separate it from the parchment paper on the bottom and return it
to the dish bottom side up. Bake this side for an additional 10 minutes at
300°F. Sheila's method: (To turn it out and flip without tearing I
use two long cutting boards. I flip the bread on to one cutting board, remove the
parchment paper from the bottom. I lay the other cutting board on top and then
flip the bread. Remove the first board and place the parchment paper either on
the bread or back in the pan. Lay the pan back over the bread and flip back in.
This allows the bottom to be browned.)

4. Remove from the oven. I let it cool and then slice into 8 slices.
This bread must be refrigerated. I learned that the hard way.

Notes : I modified Jodi's Soufflé bread recipe to contain pureed vegetables and eggs so that my daughter could take it to her nut free school. I find this bread much better toasted.
*I have also baked it on a cookie sheet lined with parchment paper. This makes thin crisp bread. That is great for sandwiches when toasted. I have also made buns with it by putting bun shaped portions on a cookie sheet lined with parchment paper. These make great hamburger buns.