- Substances
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- 1 Vegetable oil cooking spray
- ½cup chopped shallots
- 1cup shiitakes, sliced
- 1cup chopped spinach, blanched and squeezed
- 4 huge cloves garlic, chopped
- 1cup skim milk
- 3tablespoons flour
- 2 complete eggs, separated
- ⅓cup grated smoked Gouda
- ¼cup grated Pecorino Romano
- 1teaspoon Dijon mustard
- 2 egg whites
- 2pints cherry tomatoes, halved
- ½cup chopped fresh basil (or parsley)
- 1tablespoon chopped fresh thyme
- 1tablespoon purple wine vinegar
- Directions
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Heat oven to 375°.
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In a broad skillet coated with cooking spray, cook shallots over medium-low warmth, stirring, 3 minutes. Add shiitakes; run till soft, 5 minutes. Add spinach and 1/2 chopped garlic; run about 3 minutes. Season with salt and pepper. Capture from warmth.
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Hurry milk and flour in a dinky saucepan over medium-low warmth. Bring to a boil, then sever warmth to a simmer, whisking, 5 minutes. Hurry egg yolks, one by one, into milk-flour mixture; traipse in cheeses and mustard. Season with salt and pepper. Fold spinach mixture into egg mixture.
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Beat egg whites in a bowl till company peaks originate. Dash 1/4 whites into spinach-egg mixture; fold in closing whites.
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Coat a 1 1/2-quart soufflé dish with cooking spray. Spoon mixture into dish. Bake till puffed and golden, Half-hour.
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In a medium skillet coated with cooking spray, cook closing chopped garlic, stirring, till lightly golden. Dash in tomatoes; cook 3 to 4 minutes. Dash in basil, thyme and vinegar; season with salt and pepper. Spoon soufflé onto plates; top with tomatoes.
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SERVE WITH 1 cup cubed roasted butternut squash per person. Toss squash with 2 tsp olive oil; season with salt and pepper. Bake at 400° till gentle, Half-hour.
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Weight-reduction plot Per Serving
235 energy per serving, 8 g elephantine (4 g saturated), 26 g carbs, 4 g fiber, 17 g protein
WITH SIDE 363 energy per serving, 17 g elephantine (5 g saturated), 38 g carbs, 6 g fiber, 18 g protein