Florence-Inspired Souffle

Total Time:Prep: 35 min. Bake: 35 min.

Recipe by Jenny Flake

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 14, 2023

This light, beautiful and absolutely delicious souffle is sure to impress your brunch guests every time you serve it. They will be eager to grab their forks and dig in to this little taste of Italy. —Jenny Flake, Newport Beach, California

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Florence-Inspired Souffle

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Yield:4 servings
Prep:35 min
Cook:35 min
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Ingredients

  • 6 egg whites
  • 3/4 cup onion and garlic salad croutons
  • 1 small onion, finely chopped
  • 1/4 cup finely chopped sweet red pepper
  • 2 ounces thinly sliced prosciutto, chopped
  • 2 teaspoons olive oil
  • 2 cups fresh baby spinach
  • 1 garlic clove, minced
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/4 cups fat-free milk
  • 1 egg yolk, lightly beaten
  • 1/4 teaspoon cream of tartar
  • 1/4 cup shredded Italian cheese blend
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Directions

  1. 1
    Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
  2. 2
    In a food processor, process croutons until ground. Sprinkle evenly onto the bottom and 1 in. up the side of a greased 2-qt. souffle dish; set aside.
  3. 3
    In a large saucepan, saute 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.
  4. 4
    Transfer to a large bowl. Stir a small amount of hot mixture into egg yolk; return all to the bowl, stirring constantly. Cool slightly.
  5. 5
    Add cream of tartar to egg whites; beat until stiff peaks form. Fold into vegetable mixture. Transfer to prepared dish; sprinkle with cheese.
  6. 6
    Bake at 350° for 35-40 minutes or until top is puffed and center appears set. Serve immediately.

Nutrition Facts

1 serving: 223 calories, 9g fat (3g saturated fat), 73mg cholesterol, 843mg sodium, 20g carbohydrate (6g sugars, 2g fiber), 16g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1/2 fat.
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