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Ingredientes
- 3 slc Bacon, cut into 1/2" pcs
- 2 Tbsp. Unsalted butter
- 1/3 c. Freshly grated Parmesan cheese
- 1 x Yellow onion, diced
- 6 Tbsp. All-purpose flour
- 2 c. Lowfat milk
- 5 x Egg yolks
- Â Â Salt and freshly grnd pepper, to taste
- 6 x Egg whites, at room temperature
- 1Â 1/2 c. Shredded Swiss or possibly Gruyere cheese, lightly packed
- 2 c. Lightly packed tender spinach leaves, torn, into pcs,
- Â Â Rinsed and dry
Direcciones
- In a medium skillet, fry the minced bacon till crisp and remove with a slotted spoon to a paper towel-lined saucer. Set aside. Have oven heating to 450 F (this is extraordinarily high for a delicate egg dish, but the author/chef said the recipe was tested and re-tested at this very warm temperature). Butter a 2-qt souffle dish and dust with half the Parmesan cheese. Add in a foil collar to contain the volume from an extra egg white: Measure out a sheet of foil long sufficient to encircle the souffle dish with an extra 2 inches left over and fold it in half lengthwise. Butter one side of the foil. Wrap it, butter side in, around the souffle dish, positioning it so which it stands 2 inches above the rim of the dish. Secure in place with kitchen string. In a medium saucepan over medium heat, heat the 2 Tbsp. of butter. Saute/fry the onion, stirring often, about 5 min.
- Stir in the flour and cook, stirring constantly, about 2 min, allowing mix to bubble. Meanwhile, gradually whisk in the lowfat milk over medium heat and cook till the sauce is thickened and smooth except for the onion.
- Transfer sauce to a large bowl and stir in the bacon. Then add in the egg yolks, one at a time, stirring well after each addition . Season with salt and pepper and set aside. In a large mixer bowl, metal or possibly glass, beat the egg whites till stiff peaks form. Using a rubber spatula, fold half the whites into the yolk mix to lighten it. Top with Gruyere or possibly Swiss, the remaining whites and the spinach. Mix in just till no white drifts remain. Don't overmix and beat out the air. Pour into the prepared souffle dish and sprinkle the remaining Parmesan on top. Bake till the top is golden brown and the center no longer quivers when the dish is shaken, 45 min. Remove foil and serve immediately, dividing portions with two forks.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 246g | |
| Recipe makes 4 servings | |
| Calories 447 | |
| Calories from Fat 271 | 61% |
| Total Fat 30.56g | 38% |
| Saturated Fat 16.35g | 65% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 451mg | 19% |
| Potassium 380mg | 11% |
| Total Carbs 20.4g | 5% |
| Dietary Fiber 1.0g | 3% |
| Sugars 8.08g | 5% |
| Protein 22.6g | 36% |
