Serve with: Spinach salad. This light and airy dish remains puffed for much longer than a traditional souffle
- Portion size 6 servings
Ingredients
Method
In large nonstick skillet, heat oil over medium heat; cook onion, garlic, red peppers, salt and pepper until onion is softened, about 5 minutes. Stir in cream cheese until melted. Transfer to bowl; whisk in egg yolks.
In separate large bowl, beat egg whites until stiff peaks form. Stir about one-quarter into red pepper mixture; fold in remaining egg whites. Spread in greased 8-cup (2 L) casserole dish.
Bake in bottom third of 400°F (200°C) oven until puffed and knife inserted in centre comes out clean, about 25 minutes.
Nutritional facts <b>Per each of 6 servings:</b> about
- Sodium 312 mg
- Protein 8 g
- Calories 176.0
- Total fat 14 g
- Cholesterol 236 mg
- Saturated fat 6 g
- Total carbohydrate 4 g
%RDI
- Iron 8.0
- Folate 12.0
- Calcium 4.0
- Vitamin A 26.0
- Vitamin C 65.0
