Savory Pumpkin and Greens Soufflé

Ingredients

• Nonstick olive oil spray            
• 1/4 cup grated Parmesan cheese, divided
• 3 tablespoons olive oil, divided
• 3 tablespoons all-purpose flour
• 1 tablespoon cornmeal
• 1 cup fat-free milk
• 1 cup canned or fresh pumpkin puree
• 1/2 cup crumbled goat cheese
• 1 teaspoon chopped fresh rosemary
• 1/2 teaspoon salt
• pepper, to taste
• 1/4 teaspoon chili flakes
• 6 egg whites
• 1 pkg. (5 oz.) Organic Spring Mix
• 2 teaspoons balsamic vinegar

Directions

1. Preheat oven to 400°F. Coat sides and bottom of 10-oz. ramekins with nonstick olive oil spray. Sprinkle the inside with Parmesan and set in the refrigerator.
2. Heat 2 tablespoons olive oil in saucepan. Add flour and cornmeal, cook for 1 minute. Slowly whisk in milk until it begins to simmer and thicken. Remove from heat and stir pumpkin puree into flour mixture. Stir in goat cheese, remaining Parmesan cheese, rosemary, salt, pepper and chili flakes until smooth.
3. Beat egg whites until stiff. Stir one-third of the egg whites into pumpkin mixture, gently fold in remaining egg whites. Spoon into the ramekins, filling them ¼ inch from the top and arrange on baking sheet.
4. Bake 25 minutes or until soufflés puff above the ramekins’ rims and the centers gently firm.
5. Meanwhile, dress the greens with remaining olive oil and balsamic to taste. Season to taste with salt and pepper. Remove soufflés and transfer to serving plates. Top each soufflé with 1 cup salad mixture. As the soufflés fall, the salad fills the center. Serve immediately.

Tips & tricks

Do not overmix the egg whites when folding them into the soufflé mixture. Gently scrape your spatula or whisk along the side of the bowl to the bottom, then pull it straight up through the center. You just want to blend in the whites just until the white streaks disappear, then stop. You don’t want to deflate the soufflé by beating out all the air from the egg whites.