Foodabi

your Low Carb recipe App

Breakfast soufflé with eggs and cheese

Nutritional value
So many calories & Macro nutrients has a portion
5 gCarbohydrates
+
15 gProteine
+
23 gFat
=
288Calories
Ingredients
Ingredient list for 6 Portions
0.75 cup
cream cheese
1.00 cup
grated cheddar cheese
6.00 piece
green chili pepper (30g)
0.50 piece
red sweet pepper (75g)
1.00 piece
leeks (89g)
2.00 tablespoon
fresh parsley (7.6g)
1.00 pinch
salt (0.04g)
1.00 pinch
black pepper (0.04g)
1.00 teaspoon
coconut oil (4.5g)
6.00 piece
egg (378g)
Cooking
To the video the individual steps also here for you
1
First, preheat the oven to 180 degrees Celsius / 350 degrees Fahrenheit / Gas Mark 4.
2
Crack the eggs into a bowl and season them with salt and pepper.
3
Cut the green chili, the red peppers, the onion and the parsley into small, thin strips.
4
Add the cream cheese as well as the chilies, peppers, onion and parsley strips to the bowl with the beaten eggs.
5
Pour the grated cheddar over it, and mix the whole mass.
6
Spread a baking pan with coconut oil and pour the mixture into it.
7
Bake for approximately 35 minutes until the egg mass reaches the desired consistency.
8
Remove the casserole from the oven and garnish with additional green onions.