Last updated on January 22nd, 2024
If you’ve never made an egg soufflé recipe before (raises hand) and you’re a little bit intimidated to do it (waves arm to and fro), you’re in good company.
But my desire to make this Weight Watchers Egg Soufflé Recipe with Cheese and Kale outweighed my feelings of intimidation.
Weight Watchers Egg Soufflé Recipe
I kind of went into making this breakfast dish somewhat blissfully ignorant.
Clearly, I knew it contained mainly eggs, chopped kale, and parmesan cheese.
Obviously, very similar to a crustless quiche.
However, it wasn’t until I began to make the recipe that I realized it was a bit more complicated than I expected.
But, do not let that dissuade you from making this delicious, savory soufflé recipe!
I promise, as long as you follow the directions, you will have a gorgeous, delicious, Weight Watchers friendly breakfast soufflé sitting in front of you.
What Makes A Soufflé A Soufflé?
What are some unique traits of a soufflé?
The soufflé dish originated in 18th century France, hence the French sounding name.
And you have to say it with a French accent. Not really, but it’s actually hard to say ‘soufflé’ without saying it with a French accent.
A soufflé contains mostly eggs that are separated so that the egg whites are beaten in order to help the soufflé to rise while baking.
Obviously, part of the allure of a soufflé is that, while baking, it rises to the top of the baking dish and then even higher as it puffs up into a gorgeous tower of French awesomeness.
Did you know that May 18th is National Soufflé Day?
The National Day Calendar site explains everything about soufflés and how you can celebrate Soufflé Day!
The Size of Your Souffle Dish Matters
Yes, I’m sure you’ve noticed that my photos above do not exactly resemble the ideal soufflé.
Well, that was my only mistake in making this.
The recipe calls for a 6-cup dish.
I don’t own a soufflé dish and I happened to see a large one in my sister’s cupboard, so I borrowed it not realizing that size DOES matter when choosing what dish you use.
Several soufflé recipes use the individual size ramekins as opposed to one large dish.
Nonetheless, it still rose.
AND it turned out amazing!
Items You’ll Need To Make A Soufflé
- Soufflé Dish – 1.5 quart large ceramic oven safe soufflé / casserole dish.
- Rubber Spatula – A great tool to have in your kitchen arsenal.
- Small Saucepan – 1 quart saucepan with cover is perfect for all kinds of cooking.
- Whisk – It does the job for so many of my cooking needs.
- Stand Mixer – Yes, a mixer is an investment, but it’s also a God-send! I love mine.
- Instant Read Thermometer – Whether you’re making candy, need to cook meat to a specific temperature, or making this soufflé, an instant read thermometer will do the job for you.
Egg Soufflé Recipe Ingredients
- Butter
- Parmesan Cheese
- All-Purpose Flour
- Whole Milk
- Frozen Chopped Kale
- Salt
- Nutmeg
- Ground Black Pepper
- 5 Large Eggs, separated
- Cream of Tartar
Step-By-Step Instructions
Step 1: Preheat Oven & Prepare Soufflé Dish
First, preheat your oven to 400 degrees.
Then, using a rubber spatula, spread 1 tablespoon of butter on the bottom and sides of a 6 cup soufflé dish.
Now, sprinkle 1/4 cup of grated parmesan cheese in your soufflé dish and turn it in order to completely coat the inside of the dish.
Step 2: Cook Next 6 Ingredients On Stove Top
Melt butter (3 tablespoons) in a small pot over medium heat.
Then stir in your flour and cook for 1 minute.
Now, use a whisk to stir in your milk and bring to a simmer.
Simmer for one minute, until thickened.
Once thickened, stir kale, 1/2 teaspoon of salt, nutmeg and ground black pepper into the milk mixture.
Step 3: Combine Kale Mixture with Egg Yolks
Whisk 5 egg yolks in a large bowl.
Then, slowly stir 1/3 of the warm kale mixture into your egg yolk mixture.
Keep in mind that mixing too quickly could cause the eggs to scramble.
Then, stir in the remaining kale mixture and 1/2 cup of parmesan cheese.
Step 4: Beat Egg Whites, Cream of Tartar, & Salt
In a separate small bowl, with an electric stand mixer or hand mixer, beat 5 egg whites, 1/8 teaspoon of cream of tartar and 1/8 teaspoon of salt on low speed for 1 minute.
Increase the speed to high and beat for 1-2 minutes, until stiff peaks form.
Step 5: Combine Egg Whites and Yolk Mixture and Transfer to Soufflé Dish
Gently fold beaten whites into yolk mixture but don’t overmix because the soufflé won’t rise properly.
Transfer mixture to your prepared egg soufflé dish.
Then place dish in the oven and reduce heat to 375 degrees.
Bake for 35 to 40 minutes, until the soufflé has risen and is a golden brown on the top.
Use an instant-read thermometer into the center of the cheese soufflé to ensure the temperature registers at least 140 degrees.
Serve immediately.
Extra Ingredients You Can Add To This Recipe
- Cheddar Cheese or Swiss Cheese in place of the Parmesan Cheese
- Green Onions or Chopped Onions
- There’s a Panera Bread copycat recipe that uses crescent dough, crescent rolls or puff pastry as the outer crust on the bottom and sides of the dish as well as a topping. Doing this would of course add Weight Watchers points.
What Does This Egg Soufflé Recipe Taste Like?
The outer crust is a delectable combination of parmesan cheese and butter.
And the inside of the soufflé is a light, airy, and fluffy egg, cheese, and kale masterpiece.
Simply delicious!
Leftovers kept perfectly in our refrigerator for a few days with quick heat-ups in our microwave.
Have you ever made a classic soufflé before?
Bon Appetit!
Egg Soufflé Recipe with Cheese and Kale – 4 WW SmartPoints
Egg Soufflé Recipe with Cheese and Kale – 4 WW SmartPoints
Ingredients
- 4 tbsp Butter
- ¾ cup Parmesan Cheese, grated
- 3 tbsp All-Purpose Flour
- 1 cup Milk
- 10 ounces Frozen Chopped Kale, thawed, squeezed dry (I used bagged fresh kale and chopped it myself)
- ½ tsp Plus 1/8 teaspoon Salt
- ¼ tsp Nutmeg
- ¼ tsp Ground Black Pepper
- 5 Eggs, large, separated, plus 1 large egg white
- ⅛ tsp Cream of Tartar
Instructions
- Heat oven to 400 degrees.
- Spread 1 tablespoon butter on bottom and sides of a 6-cup souffle dish (I used a rubber spatula).
- Sprinkle in 1/4 cup parmesan cheese, turning to coat completely.
- Melt 3 tablespoons butter in a small pot over medium heat.
- Stir in flour. Cook 1 minute.
- Whisk in milk and bring to a simmer. Cook 1 minute, until thickened.
- Stir in kale, 1/2 teaspoon salt, nutmeg and pepper.
- Whisk egg yolks in a large bowl.
- Slowly stir a third of warm kale mixture into yolks (Mixing too quickly could cause eggs to scramble).
- Stir in remaining mixture and 1/2 cup parmesan cheese.
- In a separate bowl, beat egg whites, cream of tartar and 1/8 teaspoon salt on low speed for 1 minute.
- Increase speed to high and beat 1 to 2 minutes, until stiff peaks form.
- Gently fold egg whites into yolk mixture. Don’t overmix or the souffle won’t rise properly.
- Transfer to prepared dish. Place in oven and reduce heat to 375 degrees.
- Bake 35 to 40 minutes, until souffle has risen and is browned.
- Quickly insert an instant-read thermometer into center of souffle; temperature should register at least 140 degrees.
- Serve immediately.
Notes
For more delicious breakfast recipes using eggs, click on over to:
Eggs In A Muffin Tin Recipe – 5 Weight Watchers SmartPoints
Eggs In A Cup Recipe – 3 Weight Watchers Points
Weight Watchers Zucchini Muffins – Bite Size Mini Quiches
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