Oh My Veggies · by Nicole
Twice baked ricotta and herb soufflé's
NUTRITION · PER SERVING60M COOK
CAL 24%·PRO 53%
CARBS 15G12% OF CAL
0G FIBER0G ADDED0G INTRINSIC14G OTHER0G TOTAL SUGAR
FAT 36G66% OF CAL
17G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Individual soufflés made with ricotta, herbs, and eggs, baked until puffed and golden. Elegant and surprisingly simple, these impress at the table without fuss.
starteritalianeggs🥧 baking dish🔥 ovengluten freevegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 cup firm ricotta
- 1/2 cup grated parmesan cheese
- 1 tbs olive oil
- 2 tbs finely chopped parsley (basil, thyme and rosemary or herbs of your choice)
- 1 clove of garlic (minced (optional))
- salt and pepper to taste
- 1 egg (beaten)
- 1/4 cup grated parmesan (extra)
At a glance
PER SERVING · TIME 60M
CAL 24%·PRO 53%
CARBS 15G12% OF CAL
0G FIBER0G ADDED0G INTRINSIC14G OTHER0G TOTAL SUGAR
FAT 36G66% OF CAL
17G SAT18G 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
- 15m
- Cook
- 45m
- Sodium
- 1354mg
- Total sugar
- 0g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 428mg
- Calcium
- 702mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1354MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.