You may use fresh herbs in this dish but remember that dried herbs have a much stronger, more concentrated flavor. Use twice as many fresh herbs as dried.
Preheat oven to 375°F. Butter a 2-quart casserole or soufflé dish; set aside. Whip egg whites until firm, but not stiff; set aside. Mix remaining ingredients together. Fold in egg whites. Pour into prepared pan. Bake for 45-50 minutes or until soufflé puffs up, turns slightly brown and begins to pull away from sides.
I like serving individual soufflés for brunch. Don’t own ramekins? Souffles can easily be baked in muffin tins. If you try this trick, make sure you butter the tins well and fill two-thirds full. Bake an 8-count muffin tin for 30-35 minutes; 16 mini soufflés for 20 minutes.
