Tomatoes & Eggs Creamy Souffle

Tomatoes & Eggs Creamy Souffle

Tomatoes & Eggs Creamy Souffle

Tomatoes & Eggs Creamy Souffle

Have ever tried making a souflle at home? Did you say No? Okie, let me share with you today a simple (no fussy) and yet easy  to make a paleo diet, Tomatoes & Eggs Creamy Souffle recipe.  Even though you find this recipe has no similarities to conventional and traditional soufflé recipes, as I have mentioned above, it’s a truly remarkable paleo recipe.

Do you know that 2 cups of cooked spinach give 3 times more nutrition than raw? Spinach also has a lot of benefits – lowers blood pressure, rich in vitamin K and vitamin C, also rich in flavonoids, low in calories and fat, spinach is an excellent source of iron. Tomatoes and eggs creamy souffle is an easy recipe with excellent taste and nutritional value! It‘s the splash of cream, tomatoes, eggs, and a sprinkle of Parmesan cheese and parsley in each serving, but it’s also completely-full of spinach and kale to keep you eating plenty of veggies.

So folks, why wait? Do give this Tomatoes & Eggs Creamy Souffle recipe a try and let me know your feedback.

Tomatoes & Eggs Creamy Souffle Recipe

Ingredients

  • Cherry or grape tomatoes -20
  • Eggs- 4 large
  • Unsalted butter -2 Tbsp Kale -1 cup
  • Spinach -2 cups
  • Ricotta cheese -1 cup
  • Coconut milk -½ cup
  • Garlic -2 cloves, minced
  • Parsley- 3 Tbsp, minced
  • Parmesan -2 Tbsp, grated
  • Salt to taste
  • Freshly ground black pepper as needed

Directions

  1. Stem and wash kale and spinach, thoroughly dry with paper towels.
  2. In a large skillet, heat the butter over medium-high heat. Add the garlic and sauté for one or two minutes, until the garlic just begins to brown.
  3. Add the kale and spinach, cover and cook for 3-5 minutes, season with salt and pepper and add coconut milk, cook more for 2 minutes. Let to cool for 5 minutes.
  4. Preheat oven to 375 F. Butter 4 cup (1 1/2-quart) soufflé dish.
  5. In soufflé dish transfer kale and spinach, add ricotta cheese, after place tomatoes and eggs on the top.
  6. Cook about 20-25 minutes or until the top is golden and risen. Add parmesan cheese, parsley and serve immediately.

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Bone Appetite & Happy Cooking!

 

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