Tomato Cheese Soufflé
6 large ripe tomatoes
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 tablespoons butter
2 tablespoons all-purpose flour
3/4 cup milk
1/4 teaspoon dry mustard
1/2 cup sharp cheddar cheese
1/2 cup chives
3 egg whites
Cut 1/2-inch from the top of each tomato scoop out seeds and core. Sprinkle the inside of shells with salt and pepper invert onto paper towels to drain. Heat butter in a small pan, over a medium to melt. Whisk in the flour until bubbly. Now gradually whisk in the milk. Heat while stirring, until the mixture is thickened. Stir in mustard, cheese, and chives. Mix well and continue to heat and stir until the cheese melts. Remove from heat and allow to cool slightly. Gently fold in the egg whites. Spoon into the drained tomato shells set into a greased baking pan bake at 400F for 15-18 minutes, until tops are lightly browned. Remove from oven and serve hot.
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