Herb Goat Cheese Souffle
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 313 |
| pro | 21 g |
| total fat | 21 g |
| sat. fat | 10 |
| carb | 8 g |
| fibre | 0 |
| chol | 408 mg |
| sodium | 643 mg |
| % RDI: | - |
| calcium | 15 |
| iron | 12 |
| vit A | 20 |
| vit C | 5 |
| folate | 27 |
Serve with: Tossed Salad and Roasted Cherry Tomatoes
Ingredients
- 8 eggs, separated
- 1 cup milk
- 3 tbsp all-purpose flour
- 2 tbsp minced fresh parsley
- 1-1/2 tsp Italian herb seasoning
- 1/2 tsp salt
- 1 Pinch pepper
- 1 Pinch cayenne pepper
- 4-1/2 oz (1 tube) goat cheese
Preparation
In large bowl, whisk together egg yolks, milk, flour, parsley, herb seasoning, salt, pepper and cayenne. Crumble goat cheese; whisk into egg mixture until combined but still slightly lumpy.
In bowl, beat egg whites until stiff peaks form. Whisk one-third into egg yolk mixture; fold in remaining whites.
Pour into 8-inch (2 L) square glass baking dish. Bake in centre of 400°F (200°C) oven until puffed, dark golden and top is firm to the touch, about 30 minutes.
Source : Canadian Living Magazine: May 2004
- Keywords : Main Course; Cheese; Eggs; Bake; Milk; Goat Cheese;
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