Half Baked Harvest · by Tieghan Gerard★ 4.2 (7)
Cheesy Kale and Corn Soufflé.
NUTRITION · PER SERVING60M COOK
CAL 25%·PRO 60%
CARBS 10G8% OF CAL
3G FIBER0G ADDED2G INTRINSIC5G OTHER2G TOTAL SUGAR
FAT 38G69% OF CAL
15G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A savory vegetable soufflé combining kale, corn, and sharp cheddar cheese baked until puffy and golden. Impressive yet achievable, perfect for a light supper.
mainfrenchegg disheggs🥧 baking dish🍳 skillet🔥 ovengluten freevegetarian
View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons butter
- 2 tablespoon olive oil
- 2 cloves garlic (minced or grated)
- 1 bunch kale (sliced into thin shreds*)
- 1 cups ear corn (kernels cut off (about 1 1/2 total))
- salt and pepper (to taste)
- 6 eggs (whites separated from the yolks)
- 8 ounces Gruyère cheese or sharp cheddar (shredded)
- 1/4 cup fresh basil (chopped)
At a glance
PER SERVING · TIME 60M
CAL 25%·PRO 60%
CARBS 10G8% OF CAL
3G FIBER0G ADDED2G INTRINSIC5G OTHER2G TOTAL SUGAR
FAT 38G69% OF CAL
15G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 30m
- Sodium
- 744mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 424mg
- Calcium
- 739mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 744MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.