Pancetta and Pesto Soufflé

Name: Pancetta and Pesto Soufflé
Ingredients: Butter for the baking dish 6 large eggs 4 ounces pancetta 1/2 cup prepared basil pesto 1 cup low-fat (1%) milk 1/2 cup grated Parrano, Pecorino-Romano or Parmigiano Reggiano cheese (about 3 ounces) 3 tablespoons flour 1/2 teaspoon ground black pepper; Butter for the baking dish; 6 large eggs; 4 ounces pancetta; 1/2 cup prepared basil pesto; 1 cup low-fat (1%) milk; 1/2 cup grated Parrano, Pecorino-Romano or Parmigiano Reggiano cheese (about 3 ounces); 3 tablespoons flour; 1/2 teaspoon ground black pepper

Pancetta and Pesto Soufflé was pinched from <a href="http://www.wholefoodsmarket.com/recipe/pancetta-and-pesto-soufflé" target="_blank">www.wholefoodsmarket.com.</a>

"A soufflé is surprisingly easy to prepare, especially if you have an electric mixer for whipping air into the egg whites. Soufflés do not wait, so serve them as soon as they come out of the oven. Enjoy with fresh fruit for brunch or a green salad for dinner...."

INGREDIENTS

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Butter for the baking dish 6 large eggs 4 ounces pancetta 1/2 cup prepared basil pesto 1 cup low-fat (1%) milk 1/2 cup grated Parrano, Pecorino-Romano or Parmigiano Reggiano cheese (about 3 ounces) 3 tablespoons flour 1/2 teaspoon ground black pepper

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Butter for the baking dish

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6 large eggs

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4 ounces pancetta

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1/2 cup prepared basil pesto

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1 cup low-fat (1%) milk

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1/2 cup grated Parrano, Pecorino-Romano or Parmigiano Reggiano cheese (about 3 ounces)

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3 tablespoons flour

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1/2 teaspoon ground black pepper

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