Egg Souffle
(1 vote)
(1 vote)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
168
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 168 cal. | (8 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.4 g | (1 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 6.7 μg | (11 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 15.2 μg | (34 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 178 mg | (4 %) | ||
| Calcium | 217 mg | (22 %) | ||
| Magnesium | 16 mg | (5 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 6.6 g | |||
| Uric acid | 8 mg | |||
| Cholesterol | 238 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Finely grate the Parmesan.
2.
Drain tomatoes from oil and pat dry with a paper towel. Then coarsely chop. Grease soufflé dishes with butter. Sprinkle each dish with 1 tsp Parmesan, 1 tsp basil and 1/4 of the tomatoes. Gently break eggs open so that the yolk doesn't break, placing 1 in each dish. Season with pepper. Evenly sprinkle with remaining Parmesan cheese and bake for about 5 minutes in a preheated 220 ° C (approximately 425 ° F) oven. Serve immediately.
