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Savory Herb and Ricotta Breakfast Soufflé
Savory Herb and Ricotta Breakfast Soufflé

Savory Herb and Ricotta Breakfast Soufflé
A light and fluffy breakfast soufflé with a hint of herbs and creamy ricotta.
Savory Herb and Ricotta Breakfast Soufflé
Ingredients:
1
Servings
  • 4
    item
     egg
  • 100
    g
     ricotta cheese
  • 30
    g
     parmesan cheese
  • 10
    g
     fresh basil
  • 5
    g
     fresh thyme
  • 20
    g
     butter
  • 100
    ml
     whole milk
  • 20
    g
     all-purpose flour
  • 2
    g
     salt
  • 1
    g
     black pepper
Preparation Time: 30 minutes
Savory Herb and Ricotta Breakfast Soufflé
Instructions:
  1. Preheat the oven to 190°C and butter the soufflé dish.
  2. Separate the egg yolks from the whites.
  3. In a saucepan, melt butter over medium heat, add flour, and stir to form a roux.
  4. Gradually whisk in milk until smooth and thickened.
  5. Remove from heat and stir in ricotta, parmesan, chopped basil, thyme, salt, and pepper.
  6. Beat egg yolks into the mixture until well combined.
  7. In a separate bowl, whisk egg whites until stiff peaks form.
  8. Gently fold egg whites into the ricotta mixture.
  9. Pour the mixture into the prepared soufflé dish.
  10. Bake for 20-25 minutes until puffed and golden brown.
  11. Serve immediately.
Nutrition Per Serving 400 g Per 100g
Energy 640 kcal 160 kcal
Protein 38 g 9.5 g
Fibre 1 g 0.3 g
Salt 2 g 0.5 g
Sugar 4 g 1.0 g
Carbohydrates 22 g 5.5 g
Fat 45 g 11.3 g
  • 4
    item
     egg
  • 100
    g
     ricotta cheese
  • 30
    g
     parmesan cheese
  • 10
    g
     fresh basil
  • 5
    g
     fresh thyme
  • 20
    g
     butter
  • 100
    ml
     whole milk
  • 20
    g
     all-purpose flour
  • 2
    g
     salt
  • 1
    g
     black pepper
1
Servings
0

Preheat the oven to 190°C and butter the soufflé dish.

Separate the egg yolks from the whites.

In a saucepan, melt butter over medium heat, add flour, and stir to form a roux.

Gradually whisk in milk until smooth and thickened.

Remove from heat and stir in ricotta, parmesan, chopped basil, thyme, salt, and pepper.

Beat egg yolks into the mixture until well combined.

In a separate bowl, whisk egg whites until stiff peaks form.

Gently fold egg whites into the ricotta mixture.

Pour the mixture into the prepared soufflé dish.

Bake for 20-25 minutes until puffed and golden brown.

Serve immediately.

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