Ham and Cheese Souffletta
Ham and Cheese Souffleta
Ingredients
- 2 teaspoons olive oil
- 1 small capsicum (green bell pepper) finely diced
- 3/4 teaspoon salt
- Freshly ground black pepper
- 6 egg whites
- 2 egg yolks
- 1/4 cup milk
- 1/2 cup diced chicken or pork ham
- 1/8 teaspoon grated nutmeg
- 2 teaspoons low-fat cream cheese or 1/4 cup grated cheddar cheese
Directions
Heat the oil in a medium (8″) non-stick skillet over medium heat. Add the ham and cook, stirring occasionally, until slightly browned, about 5 minutes. Meanwhile, whisk the eggs and milk in a medium bowl with the salt and some pepper until smooth. Transfer ham to a bowl to cool. Reserve the skillet.
Stir the capsicum, milk, nutmeg and cheese into the eggs.
Heat the non-stick skillet. Pour 1/2 the mixture into the pan and stir to make sure the fillings are evenly arranged. Sprinkle the cooked ham evenly on top. Pour remaining 1/2 of mixture evenly on top of the ham. Then let the mixture cook undisturbed until the bottom sets, about 5 minutes. Now flip the soufletta being careful not to break it and cook for another 2 minutes.
In case you find fliiping the soufleta difficult, you can transfer the skillet to the oven and broil until the eggs are just set and brown, about 5 minutes. Take care not to overcook or the eggs will be dry. Remove from the oven, cover, and set aside for 5 minutes.
Invert the souffleta onto a large plate or platter. Cut into wedges and serve warm or at room temperature.
