Arugula and Fontina Soufflé

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