Grilled Cheese Souffle Recipe
Ingredients
| Eggs | 4 , separated | |
| 2 tablespoons plus 2 teaspoons reduced-calorie mayonnaise | ||
| Parmesan cheese | 2 Teaspoon, grated | |
| 4 slices enriched bread, toasted | ||
| White cheddar cheese | 4 Ounce, sliced | |
| 12 medium frozen asparagus spears, cooked | ||
| Dash each salt and pepper | ||
| Dash each salt and pepper | ||
Directions
Preheat oven to 350°F.
In medium bowl, using an electric mixer, beat egg yolks for 3 to 4 minutes or until thick and lemon-colored.
Beat in mayonnaise, Parmesan cheese, salt, and pepper.
In large bowl, using clean beaters, beat egg whites until stiff but not dry.
Carefully stir 1/3 of the egg whites into the yolk mixture; then fold yolk mixture into remaining egg whites.
Arrange toast on bottom of shallow 8 x 8 x 2-inch casserole that has been sprayed with non stick cooking spray; top with cheese, then asparagus.
Gently spoon egg mixture over asparagus.
Bake for 20 minutes.
In medium bowl, using an electric mixer, beat egg yolks for 3 to 4 minutes or until thick and lemon-colored.
Beat in mayonnaise, Parmesan cheese, salt, and pepper.
In large bowl, using clean beaters, beat egg whites until stiff but not dry.
Carefully stir 1/3 of the egg whites into the yolk mixture; then fold yolk mixture into remaining egg whites.
Arrange toast on bottom of shallow 8 x 8 x 2-inch casserole that has been sprayed with non stick cooking spray; top with cheese, then asparagus.
Gently spoon egg mixture over asparagus.
Bake for 20 minutes.
Chef
