Roasted Red Pepper and Herbed Cream Cheese Puff
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 176 |
| pro | 8 g |
| total fat | 14 g |
| sat. fat | 6 g |
| carb | 4 g |
| fibre | 1 g |
| chol | 236 mg |
| sodium | 312 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 8 |
| vit A | 26 |
| vit C | 65 |
| folate | 12 |
Serve with: Spinach salad. This light and airy dish remains puffed for much longer than a traditional souffle
Ingredients
Preparation
In large nonstick skillet, heat oil over medium heat; cook onion, garlic, red peppers, salt and pepper until onion is softened, about 5 minutes. Stir in cream cheese until melted. Transfer to bowl; whisk in egg yolks.
In separate large bowl, beat egg whites until stiff peaks form. Stir about one-quarter into red pepper mixture; fold in remaining egg whites. Spread in greased 8-cup (2 L) casserole dish.
Bake in bottom third of 400°F (200°C) oven until puffed and knife inserted in centre comes out clean, about 25 minutes.
- Keywords : Sides; Bake; Skillet; Red pepper; Cream cheese; Eggs; Onions;
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