- Portion size 4 servings
Ingredients
Method
Oven Roasted Tomatoes: In 13- x 9-inch (3.5 L) metal cake pan, toss together tomatoes, oil, vinegar, salt, basil and hot pepper flakes. Set aside.In large bowl, whisk together egg yolks, milk, parsley, flour, salt, pepper and nutmeg. Stir in cheese and ham; set aside.
In separate 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 souffle and tomatoes in 400°F (200°C) oven until soufflle is puffed, dark golden and top is firm to the touch, and tomatoes are shriveled, about 30 minutes.
Nutritional facts Per serving: about
- Sodium 639 mg
- Protein 26 g
- Calories 409.0
- Cholesterol 408 mg
- Total carbohydrate 16 g
%RDI
- Iron 16.0
- Folate 39.0
- Calcium 38.0
- Vitamin A 39.0
- Vitamin C 37.0
