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Ham and Corn Souffle

Breakfast is bound to be the most memorable meal of the day with this attractive souffle as its focus, promises Margaret Haugh Heilman of Houston, Texas. "The ham and corn enhance the cheesy egg flavor, and the casserole's texture is moist and light. A puffed golden top makes it look too pretty to eat...but nobody can resist."

4 ServingsPrep: 25 min. Bake: 50 min.

Ingredients

4 egg whites
2 teaspoons dry bread crumbs
1-1/2 cups frozen corn, thawed
2 green onions, thinly sliced
2/3 cup diced fully cooked lean ham
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup fat-free milk
1/2 cup shredded reduced-fat sharp cheddar cheese
2 egg yolks
1/2 teaspoon cream of tartar

Directions

Place egg whites in a large bowl; let stand at room temperature for
30 minutes. Coat a 1-1/2-qt. baking dish with cooking spray and
lightly sprinkle with bread crumbs; set aside.
In a large nonstick skillet coated with cooking spray, cook corn and
onions until tender. Remove from the heat; stir in ham and set
aside.
In a small saucepan, combine the flour, salt and cayenne; gradually
whisk in milk until smooth. Bring to a boil; cook and stir for 2
minutes or until thickened. Remove from the heat; stir in cheese
until melted. Transfer to a large bowl; stir in corn mixture. Stir a

2 of 2

Ham and Corn Souffle (continued)

Directions (continued)

small amount of hot mixture into egg yolks; return all to the bowl,
stirring constantly. Cool slightly.
Add cream of tartar to egg whites; beat until stiff peaks form. With
a spatula, fold a fourth of the egg whites into the milk mixture
until no white streaks remain. Fold in remaining egg whites until
combined.
Transfer to prepared dish. Bake at 325° for 50-55 minutes or
until top is puffed and center appears set. Serve immediately.
Yield: 4 servings.

Nutrition Facts: 1 serving equals 248 calories, 7 g fat (3 g saturated fat), 123 mg cholesterol, 577 mg sodium, 28 g carbohydrate, 2 g fiber, 20 g protein.