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Florence-Inspired Souffle

This souffle is not only absolutely delicious, but light and beautiful. Your guests will be impressed every time this brunch dish is served. So grab your fork and dig in to this little taste of Florence! —Jenny Flake, Newport Beach, California
  • Total Time
    Prep: 35 min. Bake: 35 min.
  • Makes
    4 servings

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 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

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. 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.
Nutrition Facts
1 serving: 223 calories, 9g fat (3g saturated fat), 73mg cholesterol, 843mg sodium, 20g carbohydrate (6g sugars, 2g fiber), 16g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1/2 fat.

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Reviews

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Average Rating:
  • whiteswaninn
    Feb 17, 2012

    Egg yolk is listed in the ingredients. Read down the list. Directions should have been a little clearer.

  • lambar
    Feb 17, 2012

    Egg yolks are mentioned in Step 4 but they are not in the ingredients list.

  • HBcook
    Aug 9, 2009

    Good recipe. A little time consuming and needs more spice but it can take more veggies. I made individual souffles and the rose way over the top but settled down after sitting.

  • ctonseth
    Jun 14, 2009

    Very good despite a couple substitutions just because I used what was on hand. I put thin sliced cheddar/Parmesan on top which was quite tasty.

  • vellenww
    Apr 21, 2009

    No comment left

  • Cheryl Ann McKnight
    Apr 21, 2009

    No comment left