|Butter||1⁄2 Ounce (15 Gram)|
|Tomatoes||2 , skinned and sliced|
|Cauliflower||1 , cooked and divided into florets|
|Eggs||3 , separated|
|Cheese||2 Ounce, grated (50 Gram)|
|Dry mustard||1⁄2 Teaspoon|
Melt the butter in a saucepan and add the tomatoes and cauliflower.
Cook gently for 5 minutes.
Meanwhile, beat the egg yolks with the milk and 25 g/1 oz of the cheese.
Add the mustard and salt and pepper.
Whisk the egg whites until stiff and fold into the yolk mixture.
Turn the cauliflower mixture into a greased souffle dish and sprinkle over the remaining cheese.
Spoon the egg mixture on top.
Bake in a preheated moderately hot oven (190°C/375 F, Gas Mark 5) for 20 to 30 minutes.
Serving size: Complete recipe
Calories 771 Calories from Fat 415
% Daily Value*
Total Fat 47 g72.4%
Saturated Fat 24.3 g121.7%
Trans Fat 0 g
Cholesterol 726 mg242%
Sodium 1182.4 mg49.3%
Total Carbohydrates 49 g16.2%
Dietary Fiber 20 g80.1%
Sugars 25.1 g
Protein 49 g98.8%
Vitamin A 76.1% Vitamin C 577.9%
Calcium 68.4% Iron 38%
*Based on a 2000 Calorie diet