FLORENCE-INSPIRED SOUFFLE RECIPE

Florence-Inspired Souffle Recipe image

Provided by @MakeItYours

Number Of Ingredients 15

6 egg whites
3/4 cup onion and garlic salad croutons
1 small onion, finely chopped
1/4 cup finely chopped sweet red pepper
2 ounces thinly sliced prosciutto, chopped
2 teaspoons olive oil
2 cups fresh baby spinach
1 garlic clove, minced
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/4 cups fat-free milk
1 egg yolk, lightly beaten
1/4 teaspoon cream of tartar
1/4 cup shredded Italian cheese blend

Steps:

Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
In a food processor, process croutons until ground. Sprinkle evenly onto the bottom and 1 in. up the sides of a greased 2-qt. souffle dish; set aside.
In a large saucepan, saute the onion, red pepper and prosciutto in oil for 3-5 minutes or until vegetables are crisp-tender. Add spinach and garlic; cook just until spinach is wilted. Stir in flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Transfer to a large bowl. Stir a small amount of hot mixture into egg yolk; return all to the bowl, stirring constantly. Cool slightly.
Add cream of tartar to egg whites; beat until stiff peaks form. Fold into vegetable mixture. Transfer to prepared dish; sprinkle with cheese.
Bake at 350° for 35-40 minutes or until top is puffed and center appears set. Serve immediately.
Yield: 4 servings.
Originally published as Florence-Inspired Souffle in Light & Tasty
April/May 2007, p41
Nutritional Facts
serving equals 223 calories, 9 g fat (3 g saturated fat), 73 mg cholesterol, 843 mg sodium, 20 g carbohydrate, 2 g fiber, 16 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch.
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