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Kidney Souffle

Fresh.n.Natural's picture
Ingredients
  Oil 3 Tablespoon
  Whole wheat flour 3 Tablespoon
  Stock 1 Cup (16 tbs) (Hot)
  Salt 1⁄2 Teaspoon
  Nutritional yeast 2 Tablespoon
  Oregano 1⁄2 Teaspoon
  Egg yolks 5 , beaten
  Kidney 1 Cup (16 tbs), cooked, ground
  Sunflower seeds 1⁄4 Cup (4 tbs), ground
  Egg whites 5 , beaten stiff
Directions

Heat oil.
Blend in flour.
Gradually add stock and cook over low heat, stirring until smooth and thickened.
Add salt, yeast and oregano.
Remove from heat.
Cool.
Blend in yolks, kidney and sunflower seeds.
Fold in egg whites.
Turn mixture into oiled casserole or oiled individual custard cups.
Bake at 350° F. for 30 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Meat
Servings: 
6

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4.13158
Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 271 Calories from Fat 113

% Daily Value*

Total Fat 13 g19.7%

Saturated Fat 2.4 g12.2%

Trans Fat 0 g

Cholesterol 154.6 mg51.5%

Sodium 274 mg11.4%

Total Carbohydrates 26 g8.8%

Dietary Fiber 6.3 g25.3%

Sugars 1 g

Protein 14 g28.6%

Vitamin A 4.3% Vitamin C 2.8%

Calcium 5.6% Iron 17.6%

*Based on a 2000 Calorie diet

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Kidney Souffle Recipe