Florence-Inspired Spinach Souffle

Prep: 35 min. Bake: 35 min.

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 (can substitute green or other pepper)
  • 4 slices Morning Star soy bacon, chopped
  • 2 teaspoons olive oil
  • 1 garlic clove, minced
  • 2 cups fresh baby spinach
  • 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

Note: original recipe called for “2 ounces thinly sliced deli turkey, chopped” … I used Morning Star soy bacon instead.

Directions

  1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
  2. In a food processor, process croutons until ground. Sprinkle evenly onto the bottom and 1 in. up the sides of a greased 2-qt. baking dish; set aside.
  3. In a large saucepan, saute the onion, red pepper and Morning Star bacon in oil for 3-5 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute longer. Add spinach; cook just until 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. 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. Add cream of tartar to egg whites; beat until stiff peaks form. Fold into vegetable mixture. Transfer to prepared dish; sprinkle with cheese.
  6. Bake at 350° for 35-40 minutes or until top is puffed and center appears set. Serve immediately.

Yield: 4 servings.

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

2014-09-10 18.01.16

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