Source: dLife

A light and fluffy egg, Cheddar, Parmesan, marjoram, and chive souffle.

Servings

1 cooking spray
2 tbsp grated parmesan cheese, low sodium
1 cup fat free milk
3 tbsp white all purpose flour
0.5 tsp dry mustard
0.5 tsp fresh chives , snipped
0.5 tsp marjoram, leaves, ground
0.25 tsp ground cayenne (red pepper)
2 pinch ground nutmeg
3 raw egg yolks
0.25 cup Cheese, cheddar, fat free, shredded
1 pinch salt
1 pinch white pepper
3 egg whites
0.25 tsp cream of tartar

1 Preheat oven to 350 degrees.
2 Coat a 1 quart souffle dish with cooking spray and Parmesan cheese.
3 Attach an aluminum foil collar to dish, extending foil 3 inches above top of dish and coat inside of collar with cooking spray.
4 Whisk together milk and flour in a pot. Whisk in mustard, chives, marjoram, cayenne, and nutmeg. Let boil, whisking continually until mixture thickens, about 1 minute.
5 Whisk together egg yolks and 1/2 cup milk mixture. Whisk mixture back into pot.
6 Mix in cheese and cook over low heat, whisking continually until cheese melts. Sprinkle with salt and pepper.
7 Beat egg whites until foamy.
8 Beat in cream of tartar until stiff peaks form.
9 Mix 1/3 of egg whites into cheese mixture. Fold cheese mixture into egg whites in bowl.
10 Pour mixture into souffle dish and bake 35 to 40 minutes or until golden and puffy.

Serve this immediately so the puffiness does not fall.