Arugula and Fontina Soufflé

Arugula and Fontina Soufflé
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  • 1/8 teaspoon ground red pepper
  • 1 large egg yolk, lightly beaten
  • 1 ¼ cups 1% low-fat milk
  • 1/8 teaspoon freshly ground black pepper
  • ½ teaspoon salt
  • 6 large egg whites
  • 1/3 cup all-purpose flour
  • + 6 more ingredients
    • Dash of cream of tartar
    • 6 ounces trimmed arugula (about 9 cups)
    • Cooking spray
    • ½ cup (2 ounces) shredded fontina cheese
    • ½ cup dry breadcrumbs
    • 1/8 teaspoon ground nutmeg

Preheat oven to 350°. Coat a 2-quart soufflé dish with cooking spray; sprinkle breadcrumbs over bottom and sides of dish. 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. Lightly spoon flour into a dry...

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