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 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
- 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 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.
Originally published as Ham and Corn Souffle in Light & Tasty December/January 2003, p10
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