Grilled Cheese Souffle
|Eggs||4 , separated|
|Reduced-calorie mayonnaise||8 Teaspoon|
|Grated parmesan cheese||2 Teaspoon|
|Enriched bread slice||4 , toasted|
|White cheddar cheese slices||4 Ounce|
|Frozen asparagus spears||12 Medium, cooked|
Preheat oven to 350°F.
In medium bowl, using an electric mixer, beat egg yolks for 3 to 4 minutes or until thick and lemon-colored.
Beat in mayonnaise, Parmesan cheese, salt, and pepper.
In large bowl, using clean beaters, beat egg whites until stiff but not dry.
Carefully stir 1/3 of the egg whites into the yolk mixture; then fold yolk mixture into remaining egg whites.
Arrange toast on bottom of shallow 8 x 8 x 2-inch casserole that has been sprayed with non stick cooking spray; top with cheese, then asparagus.
Gently spoon egg mixture over asparagus.
Bake for 20 minutes.