| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Veg03 |
8 |
servings |
INGREDIENTS
| 1 |
ts |
Butter or stick margarine |
| 2 |
c |
Thinly sliced green onions |
| 4 |
c |
Fresh breadcrumbs; (about 9 ounces |
|
|
; dense country |
|
|
; bread) |
| 2 1/2 |
c |
Fat-free milk |
| 1/4 |
c |
Shredded smoked cheddar cheese; (2 ounces) |
| 1 |
tb |
Dijon mustard |
| 1 |
ts |
Hot paprika; (or 1 teaspoon |
|
|
; sweet |
|
|
; paprika and 1/4 |
|
|
; teaspoon cayenne |
|
|
; pepper |
| 1 |
ds |
White pepper |
| 3 |
lg |
Egg yolks |
| 4 |
lg |
Egg whites |
| 1/2 |
ts |
Cream of tartar |
|
|
Cooking spray |
INSTRUCTIONS
1. Preheat oven to 375°.
2. Melt butter in a medium nonstick skillet over medium-high hear. Add
green onions, and saut. 4 minutes. Combine onion mixture,
breadcrumbs, and next 6 ingredients (breadcrumbs through egg yolks)
in a large bowl. Beat egg whites and cream of tartar at high speed of
a mixer until stiff peaks form. Fold egg white mixture into
breadcrumb mixture; spoon into a 2-quart souff. dish coated with
cooking spray. Bake at 375° for 1 hour and 5 minutes or until set.
Serve immediately. Yield: 8 servings.
CALORIES 188 (29% from fat); FAT 6.lg (sat 2.1g mono 2g poly O.7g);
PROTEIN 10.1g; CARB 22.3g; FIBER 1.3g; CHOL 92mg; IRON 1.5mg; SODIUM
398mg; CALC 187mg
NOTES : This is light and airy, just like a dessert soufflé. Serve
it as soon as it comes out of the oven, though, because it quickly
collapses and loses much of its charm. I've used smoked cheddar for
an interesting flavor nuance; avoid using smoked Gouda, which doesn't
melt well.
Recipe by: Cooking Light, March 1999
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