Goat Cheese Souffle with Chives
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
493
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 493 cal. | (23 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 59.4 μg | (99 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 14.9 μg | (33 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 251 mg | (6 %) | ||
| Calcium | 354 mg | (35 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 23.5 g | |||
| Uric acid | 17 mg | |||
| Cholesterol | 306 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- butter (for molds)
- 4 eggs
- 80 grams butter
- 150 grams Goat cheese
- 2 Tbsps scallions
- 2 Tbsps Crème fraiche
- 2 Tbsps Pastry flour
- salt
- white, freshly ground peppers
- freshly grated Nutmeg
- 2 scallions
- 1 bunch Arugula
- 2 Tbsps olive oil
- 1 Tbsp balsamic vinegar
Preparation steps
1.
Grease ramekins with butter. Preheat oven to 200°C (approximately 390°F).
2.
Crumble goat cheese. Whip butter with egg yolks until fluffy. Then alternately stir in cheese, chives and creme fraiche. Beat egg whites until stiff and add to mixture along with flour. Season with salt, pepper and nutmeg. Pour mixture into ramekins and bake in oven until golden brown for about 15 minutes.
3.
Rinse and trim scallions and cut into thin rings. Rinse arugula and spin dry. Mix oil with vinegar and season with salt and pepper to taste.
4.
Take souffles from oven and remove from molds. Place on plates with arugula, scallions and vinaigrette and serve.
