Recipe Summary

45 mins
40 mins
1 hr 25 mins


Ingredient Checklist


Instructions Checklist
  • Allow egg yolks and egg whites to stand at room temperature for 30 minutes. Grease the bottom and sides of a 1-1/2-quart souffle dish. Sprinkle the inside of the dish with 1 tablespoon of the Parmesan cheese; set aside.

  • For cheese sauce, in a medium saucepan cook shallots and garlic in hot butter for 1 minute. Stir in dried tomatoes, flour, salt, and cayenne pepper. Cook and stir for 1 minute. Add milk all at once. Cook and stir until thickened and bubbly. Remove from heat. Add Swiss cheese and the remaining 1 tablespoon Parmesan cheese, a little at a time, stirring until melted.

  • In a medium bowl beat egg yolks with a fork until combined. Slowly add about half of the cheese sauce to egg yolks, stirring constantly. Return yolk mixture to the saucepan. Stir in spinach and prosciutto; set aside.

  • In a large mixing bowl beat egg whites with an electric mixer on medium to high speed until stiff peaks form (tips stand straight). Gently fold about one-third of the beaten egg whites into the cheese sauce. Gradually pour cheese sauce over the remaining beaten egg whites, folding to combine. Pour into the prepared souffle dish.

  • Bake in a 375 degree F oven for 40 to 45 minutes or until puffed and a knife inserted near the center comes out clean. Serve immediately. Makes 6 to 8 servings.


To cook fresh spinach, place a steamer basket in a skillet. Add water to just below bottom of steamer basket. Bring to boiling. Add the spinach to steamer basket. Cover and steam about 2 minutes or until wilted. Drain in a colander, pressing with a spoon to squeeze out liquid. Finely chop.

Nutrition Facts

272 calories; fat 18g; cholesterol 252mg; saturated fat 10g; carbohydrates 12g; insoluble fiber 2g; protein 17g; sodium 477mg.