Breakfast

Souffle - Ginger, Scallion, and Garlic is for Breakfast.

Souffle - Ginger, Scallion, and Garlic takes 10 minutes to prepare.

Souffle - Ginger, Scallion, and Garlic takes 35 minutes to cook.

Souffle - Ginger, Scallion, and Garlic makes 2 servings.

The ingredients for Souffle - Ginger, Scallion, and Garlic are:

3 eggs, separated
2 T. butter
1/8 c. flour
3/4 c. soy milk or milk
1" piece ginger root, grated (about 1 tsp.)
3-4 scallions, chopped (about 1/8 c.)
3 cloves garlic, minced (about 1 T.)
dash soy sauce
pinch cream of tartar (optional)

Here is how you make Souffle - Ginger, Scallion, and Garlic:

Preheat oven to 375F.Set egg whites aside in a clean glass or metal mixing bowl.Melt butter over medium flame. When foam subsides, whisk in flour and cook, whisking constantly about a minute. Lower heat and gradually whisk in soy milk, a little at a time. Cook, whisking constantly, till mixture is thickened, about 3 minutes. Set aside to cool for 5 minutes or so.Stir ginger, scallions, garlic, and soy sauce into egg yolks. Once flour mixture is cooled sufficiently (still warm, but cool enough so it will not cook the yolks), stir egg yolks into flour mixture. Set aside.Whisk egg whites to soft peaks. Stir about 1/3 of the egg whites into yolk mixture, then gently combine yolk mixture and remaining egg whites, keeping as much loft as possible. Gently scrape souffle batter into greased 1.5 qt. souffle dish. Bake at 375F for 30 minutes or so, till edges are set and pick inserted in center comes out mostly clean. Number of Servings: 2Recipe submitted by SparkPeople user DAMIENDUCKS.

The nutritional information for Souffle - Ginger, Scallion, and Garlic is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 265.8

• Total Fat: 20.1 g
• Cholesterol: 311.0 mg
• Sodium: 261.6 mg
• Total Carbs: 13.1 g
• Dietary Fiber: 2.4 g
• Protein: 14.0 g