Tomato Soufflé
by Editorial Staff
Soufflé is a French dish made from egg yolks and whites combined with various ingredients. Tomato soufflé with a very delicate texture, ideal for breakfast. Preparing a tomato soufflé is quite simple, the main thing is to remember that the whites should be beaten very well and gently introduced into the yolk base.
Cook: 40 minutes
Servings: 4
Ingredients
- Fresh tomatoes – 400 g
- Hard cheese – 40 g
- Pasty cottage cheese – 80 g
- Cornstarch – 2 tablespoons
- Chicken eggs – 3 pcs.
- Nutmeg – to taste
- Salt to taste
- Butter or vegetable oil – for lubricating molds
Directions
- To make tomato soufflé, prepare the required foods according to the list. Use only ripe and soft tomatoes.
- Wash the tomatoes, cut into wedges. Rub the pulp through a medium grater, leaving the skin behind.
- Separate the egg whites from the yolks. Whisk the whites with a pinch of salt until crisp peaks.
- Add soft cottage cheese to tomato puree (if cottage cheese is not pasty, rub it through a sieve), egg yolks, and grated cheese. Stir.
- Into the resulting mass, carefully first add whipped whites, than starch. Add nutmeg and salt to taste.
- Grease ceramic baking dishes with butter or vegetable oil. Pour the mixture into the molds.
- Bake the tomato soufflé in an oven preheated to 160 degrees until the soufflé is firm, about 25-30 minutes.
- The tomato soufflé is ready.
Enjoy your meal!
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