Diabetes & Endocrinology Associates, P.C. Diabetes & Endocrinology Associates, P.C.
Diabetes & Endocrinology Associates, P.C. Georgia's leading specialist in diabetes and endocrinology care
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Broccoli and Swiss Soufflé
*posted 04/05/2012

2 tsp. olive oil
½ cup chopped onion
3 Tbsp. minced scallions
Salt and pepper to taste
2 Tbsp. all-purpose flour
1 cup 1% milk
1 egg yolk, beaten
½ cup shredded, reduced-fat Swiss cheese
1 (10-oz.) package frozen chopped broccoli, thawed, drained, and patted dry
6 egg whites, lightly beaten
¼ tsp. cream of tartar

8 servings
Serving size: ½ cup
Preparation time: 17 minutes
Cooking time: 42 minutes
1. Preheat the oven to 400°F. Coat a 1½-quart soufflé dish with cooking spray, and set aside.
2. Heat the olive oil in a large skillet over medium heat. Add the onions and scallions, and sauté for 5 minutes. Remove the skillet from the heat. Add in the salt, pepper, and flour and mix well. Gradually add half the milk, stirring constantly with a wire whisk. Add in the remaining milk, and return the pan to the stove. Whisk constantly for 2 minutes until sauce is thick. Remove the pan from the heat.
3. Add the egg yolk to a bowl. Pour in the milk mixture, and whisk until smooth. Add the mixture back to the same skillet, and cook for 1 minute. Add in the Swiss cheese and thawed broccoli. Set aside.
4. Beat the egg whites with the cream of tartar on high speed with an electric mixer until stiff. Add a small amount of the egg yolk mixture to the egg whites and fold in gently. Add the remaining egg yolk mixture to the egg whites, folding carefully until the egg white is fully incorporated. Spoon the mixture into the soufflé dish. Bake for 30 minutes until the soufflé is set. Serve immediately.

Nutritional Info
Amount per Serving (1/2 cup)
Calories 85
Calories From Fat 30
Total Fat 3.5 g
Saturated Fat 1.3 g
Trans Fat 0 g
Cholesterol 30 mg
Sodium 75 mg (without added salt)
Total Carbohydrate 6 g
Dietary Fiber 1 g
Sugars 3 g
Protein 8 g

Adapted from Diabetes Forecast


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