Arugula and Fontina Soufflé

This is a very taste light souffle dish that I will gladly make again for a breakfast or light dinner accompaniment. I substituted spinach for arugula. The only thing I would omit would be the bread crumbs, or at least I would use enough only for a very light coating. Otherwise they added too much grit to the dish.

Very good flavor. Would definetly make this again. I only used about half the bread crumbs though and that was plenty. I served this with a standing rib roast for Valentines dinner.

Definitely agree that only half the amount of breadcrumbs is needed. Otherwise, I was very proud of this souffle. Would omit the ground red pepper and double the nutmeg instead next time, and also add a bit more cheese. Served as part of a brunch with fruit salad and Lightlife bacon.