Cheese Souffle with Nuts and Salad
(0 votes)
(0 votes)
Health Score:
69 / 100
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
415
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 415 cal. | (20 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.6 g | (2 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 21.9 μg | (37 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 15.5 μg | (34 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 173 mg | (4 %) | ||
| Calcium | 218 mg | (22 %) | ||
| Magnesium | 24 mg | (8 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 17.5 g | |||
| Uric acid | 7 mg | |||
| Cholesterol | 246 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 80 grams butter
- 5 eggs
- 150 grams grated Cheese (such as Emmentaler, Gruyère)
- 4 Tbsps Whipped cream
- 2 Tbsps Crème fraiche
- 2 Tbsps Pastry flour
- 2 Tbsps ground Hazelnuts
- salt
- ½ tsp ground paprika
- 1 pinch Nutmeg (freshly grated)
- butter (for the molds)
- For the salad
- 1 handful mixed Lettuce
- 3 Tbsps Wine vinegar
- 4 Tbsps Canola oil
Preparation steps
1.
Preheat the oven to 200°C (approximately 375°F).
2.
Separate the eggs. Beat the butter with the egg yolks, paprika, and nutmeg until fluffy. Alternately add the grated cheese, cream, and creme fraiche. Beat the egg whites until stiff and fold into the mixture along with the nuts and flour. Season with a pinch of salt. Grease the molds with butter and sprinkle with breadcrumbs. Pour the batter into the molds and bake until golden brown, about 15 minutes.
3.
Rinse the salad leaves, spin dry, and spread on plates. Drizzle with the vinegar and the oil, season with a little salt and place the souffle on top. Serve immediately.
