Artichoke Souffle
Artichoke Souffle
(6 servings)
1/4 cup mild salsa (separated)
1/4 cup grated Parmesan cheese
1 cup shredded sharp cheddar
1 cup shredded Monterey jack
16 oz light sour cream
1 10oz can artichokes hearts - chopped (do not use marinated)
10 large eggs
butter flavored cooking spray
basil sprgs (optional)
Preheat oven to 350 degrees. Spray 6 oz ramekins with butter flavored cooking spray. Spread 1 Tablespoon salsa in the bottom of each dish. Distribute chopped artichokes evenly in each of 6 dishes. Sprinkle Parmesan, Monterey jack & cheddar cheese over each.
Place the eggs & sour cream in blender container and blend until smooth. Pour the egg mixture over the cheese in the ramekins. Bake uncovered in a 350 oven for 30-40 minutes or until set.
Serve with a sprig of basil.
May be made ahead of time before cooking - leave overnight in the refrigerator.
Substitutions for Artichokes: sausage; sauteed onions; spinach; crumbled bacon.