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Easy Fancy Breakfast or Brunch Low Carb Ham and Cheese Soufflé

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Doug Varrieur:
Spoil yourself today! Have one of these wonderful ham and cheese souffle's for brunch with a glass of champagne!

Ham and Cheese Soufflé
Servings- 2




Ingredients  

   1 teaspoon butter
   6 large eggs (6 net carbs)
   1 cup shredded cheddar cheese
   ¾ cup diced cooked ham
   1/4 cup diced onion (2.5 net carbs)
   ¼ teaspoon cream of tartar
   1 cup Rich and Creamy Alfredo Sauce recipe on page 405 (1 net carb)
   3 pieces GG Bran Crispbread (6 carbs)


Directions

1.   Preheat the oven to 375 degrees.
2.   Grease 2 small soufflé dishes or 1 medium dish well with butter and set aside.
3.   Using two mixing bowls, separate the eggs, whites in one bowl and yolks in another. Beat the yolks until they are a light yellow color, then add ¾ cup of the cheese, the ham, and onion. Mix well and set aside.
4.   Add a pinch of cream of tartar to the egg whites and beat them until they are stiff.
5.   Using a spatula, scoop out a third of the beaten egg whites and fold them into the egg yolk mixture to lighten it. Now fold the egg yolk mixture into the remaining egg whites, being careful not to over mix. The finished mixture should be light and fluffy.
6.   Gently transfer the mixture into the soufflé dish or dishes and place in oven for 30 minutes.
7.   While the soufflé is baking, prepare the Alfredo sauce from the recipe on page 405. Prepare the recipe as directed and remove 1 cup for use in this recipe (refrigerate the rest until needed).
8.   Heat the cup of Alfredo sauce over medium heat in a small saucepan or in the microwave. Melt the remaining ¼ cup shredded cheddar cheese into sauce.
9.   When the soufflé has risen and is firm on top, remove it from the oven and drizzle with the sauce. Salt and pepper to taste. Serve immediately with a side green salad and GG Bran Crispbread.


  TIP- Don’t be afraid of soufflés! They are very easy to make and make wonderful lunches, breakfasts, dinners, or even deserts. Get creative by replacing the ham with well-drained, chopped frozen spinach brought to room temperature. Crabmeat or chopped shrimp make a wonderful seafood soufflé. The possibilities are endless.

umpa:
You can just taste it huh?We need smell-a-vision!! :D :D

owensmath:
Doug or Umpa,
The recipe says 3 GG Bran Crispbreads (6) - are these just for having as a side with the souffle? I don't see anywhere in the recipe where they are put in as ingredients. Just making sure...

umpa:
on the side  donna

owensmath:
Great! I could skip the GG and lower the carbs considerably, then!

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