Souffle
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 large Egg Yolk 5 serving Egg white, large 1 cup Milk, 1% .5 cup, shredded Swiss Cheese .25 cup Parmesan Cheese, grated 6 leaves Basil 1 cup Sunflower Sprouts (The Daily Plate) (1 cup) (by TRILLIANTOO) 3 tbsp Butter, salted .125 cup Whole Wheat Flour
Preheat oven to 400. Scald milk.
Melt butter. Grease souffle pan with additional butter.
When butter has melted add 2 tbsp flour. Stir constantly for 2 minutes. Remove from heat and add scalded milk. Stir until combined. Add yolks, one at a time until blended. Add cheese stir until blended. Add basil and sprouts.
In mixing bowl, blend egg whites on low for 1 minute, medium for 1 minute and then on high for 1-2 minutes until it forms peaks. Whisk 1/4 of bowl into cheese mixture. Fold in remaining egg. Pour into souffle pan. Place in the middle of oven. Turn oven down to 325 and cook 30-35 minutes. Do not open oven. Serves four
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user TRISHP115.
Melt butter. Grease souffle pan with additional butter.
When butter has melted add 2 tbsp flour. Stir constantly for 2 minutes. Remove from heat and add scalded milk. Stir until combined. Add yolks, one at a time until blended. Add cheese stir until blended. Add basil and sprouts.
In mixing bowl, blend egg whites on low for 1 minute, medium for 1 minute and then on high for 1-2 minutes until it forms peaks. Whisk 1/4 of bowl into cheese mixture. Fold in remaining egg. Pour into souffle pan. Place in the middle of oven. Turn oven down to 325 and cook 30-35 minutes. Do not open oven. Serves four
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user TRISHP115.
Nutritional Info Amount Per Serving
- Calories: 276.7
- Total Fat: 19.5 g
- Cholesterol: 227.6 mg
- Sodium: 317.7 mg
- Total Carbs: 8.1 g
- Dietary Fiber: 1.0 g
- Protein: 16.3 g
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