Arugula and Fontina Soufflé

Ingredients

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

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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