Salty, Spicy Vegetable Soufflé - Dining and Cooking

Overseasoned or overcooked vegetables gain new life from being folded into unseasoned eggs to make a frittata, quiche filling or soufflé.

3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cup whole milk, warmed
4 large egg yolks
2 tablespoons grated Parmesan
5 large egg whites
Kosher salt, as needed
1 cup overseasoned cooked vegetables, chopped (such as sautéed spinach, green bean salad, sautéed mushrooms, roasted eggplant, etc.)

Nutritional Information
- Nutritional analysis per serving (4 servings)
  292 calories; 19 grams fat; 10 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 15 grams protein; 224 milligrams cholesterol; 423 milligrams sodium

4 servings

In a small saucepan, melt 2 and 1/2 tablespoons butter over medium heat. Whisk in flour and cook for 2 minutes, stirring frequently. Remove from heat and whisk in warm milk. Return to heat and cook, whisking constantly, until thickened, 2 to 3 minutes
In a small bowl, whisk yolks. Whisking constantly, dribble yolks into the saucepan until they are completely incorporated. Scrape mixture into a large bowl and cool to room temperature
Heat oven to 375 degrees. Grease a 1 and 1/2 quart soufflé dish with remaining 1/2 tablespoon butter and sprinkle the bottom and sides evenly with cheese
In a clean mixing bowl, beat egg whites with a pinch of salt until they form stiff peaks, but are not dry. Fold a third of the whites into yolk mixture to lighten it, then fold in remaining whites. Gently fold in vegetables
Immediately scrape mixture into prepared dish. Transfer to oven and bake until puffed, golden and slightly firm to the touch, about 30 minutes. Do not open the oven door during baking. Serve immediately

50 minutes