Florence-Inspired Souffle Recipe

Ingredients

• 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 Crisco® Pure Olive Oil
• 1 garlic clove, minced
• 2 cups fresh baby spinach
• 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

Directions

• 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. baking 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 garlic; cook 1 minute longer. Add spinach; cook just until 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.

Florence-Inspired Souffle published in Light & Tasty April/May 2007, p41