Advertisement

Ingredients

Ingredient Checklist

Directions

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.

    Advertisement
Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
  • 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.

Tips

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

Reviews