Low Carb Ham & Cheese Soufflé
INGREDIENTS
1 cup shredded cheddar cheese
1 cup bertolli alfredo sauce
6 eggs
1 teaspoon butter
¼ teaspoon cream of tartar
½ cup diced onion
¾ cup diced cooked ham
salt & pepper to taste
Preheat oven to 375 degrees. Well grease two small or one medium soufflé dish with butter, set aside. In two mixing bowls separate 6 eggs, whites in one bowl and yolks in another. Beat the yolks until they are a light yellow color, add ¾ cup of shredded cheddar cheese, ¾ cup diced ham and ½ cup diced onion, mix well and set aside. Add a pinch of cream of tartar to the egg whites and beat until they are stiff. Using a baking spatula scoop out 1/3rd of the beaten egg whites and fold them into the egg yolk mixture to lighten it up. 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. Gently transfer the mixture into your soufflé dish or dishes and place in oven for 30 minutes. While the soufflé is cooking heat up 1 cup of Bertolli Alfredo Sauce and melt ¼ cup of shredded cheddar cheese into sauce. Serve as sauce for soufflé. Serve your soufflé 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 or even dinners and deserts. Get creative by replacing the ham with well drained copped frozen spinach brought to room temp. Try using a couple of package’s of sugar free Swissmiss cocoa mix instead of ham and cheese to make a chocolate soufflé. Crab meat or chopped shrimp make a wonderful seafood soufflé. The possibilities are endless.
