- 3 large eggs
- 1 shallot minced
- 3 tablespoons flour
- 3 tablespoons butter
- 1 cup skim milk
- 1 cup grated low-fat swiss cheese
- 1/2 cup grated parmesan cheese
- Pinch ground nutmeg
- 1/4 teaspoon cream of tartar
- Separate three eggs, cold, out of the refrigerator (yolks less likely to break this way). Set aside to warm to room temperature
- Turn oven to 350 degrees, place rack in middle position
Spray the inside of a 1.5 qt souffle bowl. Sprinkle in two tablespoons of parmesan cheese and shake to cover the sides of the pan. Discard excess.
- In a medium saucepan, melt the butter and add minced shallots and stir until shallots soften, about a minute
- Add the flour and stir until well incorporated. Cook 3-4 minutes for flour to lightly brown.
Slowly add 1 cup of milk and whisk constantly until the milk comes up to a simmer and thickens.
Remove from heat and stir in 1 cup grated swiss cheese and whisk well.
- Add 3 egg yolks and keep whisking until incorporated.
- Beat egg whites in stand mixer or hand mixer with 1/4 teaspoon cream of tartar. Beat on low, until eggs start foaming, about a minute. Beat on medium high until the eggs form stiff peaks, about 3-4 minutes.
- Add one fourth of the egg whites to the batter and stir in gently with a spatula until there are no white streaks left. Add the rest of the egg whites and gently fold into batter just until lightly mixed.
- Pour into prepared mould and sprinkle 2 tablespoons of parmesan cheese on the smoothed top
- Bake 24-27 minutes until the top is golden brown and the top just jiggles a little when you shake it.
- Remove and let it set 3-4 minutes. Serve immediately and enjoy!
I am not a registered dietician or nutritionist. Nutritional information is provided a courtesy, and can vary depending on the exact ingredients you use.