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Ingredients
- 1/2 c. finely minced scallion
- 2 Tbsp. unsalted butter
- 6 slc lean bacon cooked, liquid removed, reserving 2 Tbsp. of the fat, and crumbled
- 1/3 c. all-purpose flour
- 1 1/3 c. lowfat milk cayenne to taste
- 1 1/2 c. coarsely grated Cheddar (about 6 ounces)
- 4 lrg Large eggs separated
Directions
- In a small heavy saucepan cook the scallion in the butter and the reserved
- bacon fat over moderately low heat, stirring, till the scallion is softened, stir in the flour, and cook the roux stirring, for 3 min.
- Add in the lowfat milk in a stream, whisking, and boil the mix, whisking, for 2 min. Remove the pan from the heat and whisk in the cayenne, the Cheddar, and salt and pepper to taste, whisking till the cheese is melted. Add in the egg yolks, 1 at a time, whisking well after each addition, and whisk in the bacon. In a bowl with an electric mixer beat the egg whites with a healthy pinch of salt till they hold stiff peaks, whisk about one fourth of them into the cheese mix, and mix in the remaining whites gently but thoroughly. Pour the mix into a buttered 1 1/2-qt souffle dish and bake the souffle in the middle of a preheated 375F oven for 30 to 40 min, or possibly till it is puffed and golden brown.
- Serve the souffle immediately.
- Serves 4 to 6.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 513g | |
| Calories 1450 | |
| Calories from Fat 960 | 66% |
| Total Fat 108.75g | 136% |
| Saturated Fat 62.54g | 250% |
| Trans Fat 0.0g | |
| Cholesterol 1103mg | 368% |
| Sodium 1517mg | 63% |
| Potassium 642mg | 18% |
| Total Carbs 39.39g | 11% |
| Dietary Fiber 2.4g | 8% |
| Sugars 3.8g | 3% |
| Protein 79.52g | 127% |
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