Clean Eating Pea and Ricotta Soufflé
With light and clean ingredients, this soufflé is a great way to impress your guests.
Servings: 4 people
Calories: 190kcal
Ingredients
- 1/2 tablespoon extra virgin olive oil or olive oil spray
- 4 eggs whites and yolks separated
- 1 cup ricotta cheese part-skim
- 1/4 cup parmesan cheese freshly grated
- pinch of nutmeg
- 1 teaspoon lemon zest
- 1/4 teaspoon kosher or sea salt
- 1/4 teaspoon black pepper
- 1 cup petite peas thawed (will be about 3/4 cup once thawed)
Instructions
- Preheat oven to 375 degrees.
- Lightly coat 4 ramekins with oil. Place ramekins on a baking sheet.
- Whisk together egg yolks, ricotta, parmesan, nutmeg, lemon zest, salt, and pepper. Stir in thawed peas.
- In a separate bowl, whisk or beat egg whites until stiff peaks form. Carefully fold egg whites into ricotta and yolk mixture, stir just to combine. Pour an even amount of the soufflé mix into each ramekin.
- Bake until soufflés have risen and are golden, about 25 to 30 minutes.
- Start checking around 23 minutes.
Notes
Do not slam the oven door or you may deflate your soufflé!
Nutrition
Serving: 1ramekin | Calories: 190kcal | Carbohydrates: 9g | Protein: 13g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 310mg | Fiber: 2g | Sugar: 2g |
| SmartPoints (Freestyle): 7
SmartPoints (Freestyle): 7
SmartPoints (Freestyle): 7