Florence Inspired Souffle
⏱️ Prep: 35 min🍳 Cook: 35 min
Ingredients
| 6 | egg whites | |
| 3/4 cup | 180 ml | onion and garlic salad croutons |
| 1 | small onion, finely chopped | |
| 1/4 cup | 60 ml | finely chopped sweet red pepper |
| 2 ounces | 57 g | thinly sliced prosciutto, chopped |
| 2 teaspoons | 10 ml | olive oil |
| 2 cups | 480 ml | fresh baby spinach |
| 1 | garlic clove, minced | |
| 1/3 cup | 80 ml | all-purpose flour |
| 1/2 teaspoon | 2.5 ml | salt |
| 1/4 teaspoon | 1.3 ml | pepper |
| 1-1/4 cups | 240–60 ml | fat-free milk |
| 1 | egg yolk, lightly beaten | |
| 1/4 teaspoon | 1.3 ml | cream of tartar |
| 1/4 cup | 60 ml | shredded Italian cheese blend |
Instructions
Total Time: Prep 35 min. Bake 35 min. Makes 4 servings.
- 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.