Grandma Cindy's Florence Inspired Souffle
By belulu
1 Picture
Ingredients
- 3/4 c. onion and garlic salad croutons
- 1 small onion finely chopped
- 1/4 c. finely chopped sweet red pepper
- 2 oz. thinly sliced prosciutto chopped optional
- 1 garlic clove minced
- 2 tsp olive oil
- 2 c. fresh baby spinach
- 1/3 c. flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/4 c. milk
- 1 egg yoke beaten
- 6 egg whites
- 1/4 tsp cream of tartar
- 1/4 c. shredded Italian cheese blend
Details
Servings 4
Level of difficulty Average
Preparation time 35mins
Cooking time 40mins
Cost Budget Friendly
Preparation
Step 1
Place croutons in food processor, cover and process till ground. Sprinkle evenly onto the bottom and 1 inch up the sides of 1 1/2 qt. baking dish coated with cooking spray and set aside.
Step 2
In large saucepan, saute the onion, red pepper, prosciutto and garlic in oil for 3-5 minutes till crisp tender. Add spinach and cook till wilted. Stir in flour, salt and pepper till blended and gradually add milk. Bring to a boil, cook and stir for 2 minutes until thickened. Remove from heat and stir a small amount of hot mixture into egg yoke. Return all to the pan stirring constantly. Transfer to a large bowl and cool slightly.
Step 3
In mixing bowl, beat egg whites and cream of tartar until stiff peaks form. Fold into vegetable mixture and pour into prepared baking dish. Sprinkle with cheese and bake at 350 for 40 minutes or until a knife inserted near the center comes out clean. Serve immediately.
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