Comte Cheese Souffle with Prosciutto

April 23, 2017

This Comte Cheese Souffle with Prosciutto is a deliciously light cheese souffle is not very hard to make but very light to eat. The right amount of cheese, ham and parsley for a great taste while the beaten egg whites elevate this breakfast or lunch dish to greater heights.

1/2 tablespoon butter
1/2 cup corn flakes
1 ounce butter
1 ounce all-purpose flour
1 1/4 cups milk
4 ounces prosciutto, cut in small pieces
2 ounces grated Comte cheese
1/2 cup parsley, finely chopped
1 teaspoon Walnut mustard
salt and pepper, if required
2 whole eggs

1. Heat the oven to 425 degrees F and place a baking sheet in the middle of the oven. 2. Put corn flakes in a plastic bag and crush until super fine. 3. Grease 1 large bow with straight sides or 2 ramekins...
See the full directions on my site

Nutritions

Calories
1268

Sodium
1902mg
79% DV

Fat
100g
154% DV

Protein
37g
75% DV

Carbs
25g
8% DV

Fiber
6g
24% DV