Delightful and gluten-free, this egg and mozzarella cheese soufflé is perfect for any European brunch or breakfast without nuts.
Special diets: Vegetarian | gluten-free | nuts-free |
️Allergens: eggs | not vegan | lactose | soy |
⏱ 37 mins – easy
🍽 3 servings – 185 kcal per serving
|
Serving
136g |
Fat
12g |
Sat. fat
4g |
Sodium
399mg |
|
Carbs
2g |
Fibers
0g |
Sugars
1g |
Proteins
15g |
INGREDIENTS
- ¼ tsp black pepper
- 1 cooking spray
- 6 eggs
- ⅓ cup whole milk
- ¼ tsp garlic salt
- 1 oz mozzarella cheese
TOOLS
- 1 grater
- 1 bowl
- 1 oven
- 1 whisk
- 3 ramekins
- 1 baking sheet
STEPS
Grate mozzarella cheese with a grater.
Spray ramekins lightly with cooking spray.
Crack eggs in a bowl and whisk. Add garlic salt, black pepper, and whole milk to the bowl. Whisk again to get an egg mixture.
Transfer egg mixture to the ramekins and top with grated cheese. Place the ramekins on a baking sheet.
Preheat the oven to 375°F for 12-15 minutes.
Put the baking sheet in the oven and bake for 30 minutes.
Take out the cheese and egg souffle from the oven.
It’s ready to be served !
