Directions:
- Melt 2 tablespoons butter in a skillet; add potato and next 4 ingredients. Sauté 20 minutes or until tender. Stir in ham and next 3 ingredients; set aside.
- Whisk together 1/4 cup butter, flour, and 1/4 teaspoon salt in a heavy saucepan over low heat until smooth; cook, whisking constantly, 3 minutes or until bubbly. Gradually add milk; cook over medium heat, whisking constantly, until thickened and bubbly. Remove from heat.
- Beat egg yolks until thick and pale. Gradually stir about one-fourth of milk mixture into yolks; add to remaining milk mixture, stirring constantly. Cook over medium-low heat, stirring constantly, 2 minutes or until slightly thickened. Pour batter into a large bowl, and let cool.
- Line a 15- x 10-inch jellyroll pan with parchment paper; lightly grease paper with vegetable cooking spray.
- Beat egg whites at high speed with an electric mixer until stiff peaks form; fold into batter, and spread evenly in prepared pan.
- Bake at 400° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes.
- Turn soufflé out onto a cloth towel, and remove paper. Return paper to pan. Top soufflé evenly with vegetable mixture, and sprinkle with cheese. Beginning at a long side, roll up, jellyroll fashion; place roll, seam side down, in pan.
- Bake at 350° for 10 minutes or until thoroughly heated and cheese melts. Slice with a serrated knife, and serve with Salsa. Garnish, if desired.
- Filling Variations:
- Four Cheese: Combine 1/2 cup grated Parmesan cheese, 1/2 cup (2 ounces) shredded Monterey Jack cheese, and 1/2 cup (2 ounces) shredded mozzarella cheese, and sprinkle over soufflé; top with 4 (1-ounce) slices provolone cheese. Roll and proceed as directed.
- Spinach and Feta: Sprinkle soufflé with 1 (10-ounce) package frozen chopped spinach, thawed and drained well; 1 (4-ounce) package crumbled feta cheese; and 1/2 cup coarsely chopped pitted kalamata olives. Toll and proceed as directed.
- Shrimp and Dill: Peel 1 pound medium-size fresh shrimp, and devein, if desired. Sauté in 1 tablespoon melted butter until pink; drain and coarsely chop. Stir together shrimp; 1 (8-ounce) package cream cheese, softened; 1/2 teaspoon salt; and 1/2 teaspoon freshly ground pepper until blended. Spread over soufflé. Top with 4 (1-ounce) slices provolone cheese; roll and proceed as directed.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 289.23 Kcal (1211 kJ) | ||
| Calories from fat | 181.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.21g | 31% | |
|---|---|---|---|
| Cholesterol | 315.57mg | 105% | |
| Sodium | 550.27mg | 23% | |
| Potassium | 360.46mg | 8% | |
| Total Carbs | 12.62g | 4% | |
| Sugars | 4.39g | 18% | |
| Dietary Fiber | 1.63g | 7% | |
| Protein | 14.88g | 30% | |
| Vitamin C | 36mg | 60% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 14.5mg | 81% | |
| Calcium | 126.6mg | 13% | |
| Amount Per 100 g | |||
| Calories | 132.51 Kcal (555 kJ) | ||
| Calories from fat | 83.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.26g | 31% | |
|---|---|---|---|
| Cholesterol | 144.58mg | 105% | |
| Sodium | 252.11mg | 23% | |
| Potassium | 165.15mg | 8% | |
| Total Carbs | 5.78g | 4% | |
| Sugars | 2.01g | 18% | |
| Dietary Fiber | 0.75g | 7% | |
| Protein | 6.82g | 30% | |
| Vitamin C | 16.5mg | 60% | |
| Vitamin A | 0.5mg | 38% | |
| Iron | 6.7mg | 81% | |
| Calcium | 58mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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