Yes, you can make souffle!

Yes, you can make a soufflé! I needed a main dish for brunch gathering and found this do-able recipe on www.myrecipes.com. The spinach/feta version received rave reviews as light and savory main brunch dish. It would also make a delicious side for dinner.

Arugula and Fontina Soufflé

Yield: 6 servings

Ingredients

• Cooking spray
• 1/2  cup  dry breadcrumbs
• 6  ounces  trimmed arugula (about 9 cups)
• 1/3  cup  all-purpose flour
• 1/2  teaspoon  salt
• 1/8  teaspoon  ground nutmeg
• 1/8  teaspoon  ground red pepper
• 1/8  teaspoon  freshly ground black pepper
• * 1 1/4  cups  1% low-fat milk
• * 1  large egg yolk, lightly beaten
• * 1/2  cup  (2 ounces) shredded fontina cheese
• 6  large egg whites
• Dash of cream of tartar

Preparation

1. Preheat oven to 350°.
2. Coat a 2-quart soufflé dish with cooking spray; sprinkle breadcrumbs over bottom and sides of dish.
3. Cook arugula in boiling water 15 seconds or until wilted, and drain in a sieve, pressing until barely moist. Finely chop; place in a large bowl.
4. Lightly spoon flour into a dry measuring cup; level with a knife. Place the flour, salt, ground nutmeg, ground red pepper, and black pepper in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium heat, stirring constantly. Cook 1 minute or until thick.
5. Gradually stir about one-fourth of hot milk mixture into egg yolk, stirring constantly with a whisk, and add to remaining hot milk mixture, stirring constantly. Cook 30 seconds, and remove from heat. Stir in arugula and cheese. Cool slightly.
6. Place egg whites and cream of tartar in a large bowl, and beat with a mixer at high speed until stiff peaks form. Gently stir one-fourth of egg white mixture into arugula mixture; gently fold in remaining egg white mixture. Spoon into prepared soufflé dish. Bake at 350° for 45 minutes or until puffed, golden, and set. Serve immediately.

Asparagus and Gruyère Soufflé: Substitute 3/4 pound asparagus for arugula. Cook asparagus in boiling water 4 minutes; drain and rinse with cold water. Cut a 1-inch tip from each asparagus spear; finely chop stalks. Substitute 1 teaspoon dry mustard for ground red pepper. Substitute 1/2 cup (2 ounces) shredded Gruyère for fontina. Stir in asparagus tips and chopped asparagus with the cheese Yield: 6 servings.

CALORIES 165 (29% from fat); FAT 5.3g (sat 2.5g, mono 1.6g, poly 0.4g); PROTEIN 11.9g; CARB 17.5g; FIBER 1.7g, CHOL 49mg; IRON 1.6mg; SODIUM 387mg; CALC 191mg

Spinach and Feta Soufflé: Substitute 10 ounces baby spinach (about 8 cups) for the arugula. Substitute 1/2 cup (2 ounces) crumbled feta cheese for the shredded fontina. Stir in 2 teaspoons chopped fresh dill with the cheese. Yield: 6 servings.

CALORIES 143 (26% from fat); FAT 4.1g (sat 2.1g, mono 1.1g, poly 0.3g); PROTEIN 10.1g; CARB 16.5g; FIBER 1.5g, CHOL 47mg; IRON 2.1mg; SODIUM 490mg; CALC 167mg

Calories: 154 (30% from fat) Fat: 5.1g (sat 2.5g,mono 1.5g,poly 0.5g) Protein: 10.8g Carbohydrate: 16g Fiber: 0.9g Cholesterol: 50mg Iron: 1.4mg Sodium:  437mg Calcium: 178mg

Recipe and Photo Source: Cooking Light, APRIL 2002 via myrecipes.com

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3. Spice Tea, Honey and Lavender Cupcake Recipe

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Tags: brunch, egg dish, souffle

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