Parmesan Soufflé with Fresh Fines Herbes

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 Dash cream of tartar 
• 2 tablespoons breadcrumbs dry
• 0.3 cup cooking wine dry white
• 6 large egg whites 
• 1 large egg yolk 
• 1.5 ounces flour all-purpose
• 2 tablespoons chives fresh chopped
• 2 tablespoons parsley fresh chopped
• 1.3 cups milk 1% low-fat
• 1 teaspoon oregano fresh chopped
• 2 ounces parmigiano-reggiano cheese fresh grated
• 0.5 teaspoon salt 
• 0.3 cup shallots minced ( 1 large)

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• whisk
• blender
• measuring cup

Directions

1. Preheat oven to 35
2. Lightly coat a 2-quart souffl dish with cooking spray; sprinkle breadcrumbs over bottom and sides of dish. Set aside.
3. Heat a medium saucepan over medium-high heat. Coat pan with cooking spray.
4. Add shallots; saut 2 minutes or until tender.
5. Remove shallots from pan; set aside.
6. Lightly spoon flour into a dry measuring cup; level with a knife.
7. Combine flour, salt, and pepper in saucepan. Gradually add milk, stirring with a whisk until blended; stir in wine. Bring to a boil over medium-high heat, stirring constantly; cook 1 minute or until thick.
8. Remove from heat.
9. Place egg yolk in a medium bowl, and gradually stir about one-fourth of hot milk mixture into egg yolk, stirring constantly with a whisk.
10. Add to remaining hot milk mixture, stirring constantly. Cook for 30 seconds, stirring constantly; remove from heat.
11. Add cheese; stir until smooth. Stir in shallots, parsley, chives, oregano, and tarragon, if desired. Spoon cheese mixture into a large bowl.
12. Place egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until stiff peaks form. Gently stir one-fourth of egg white mixture into cheese mixture; gently fold in remaining egg white mixture. Spoon into prepared dish.
13. Bake at 350 for 55 minutes or until puffy, golden, and set.
14. Serve immediately.