Try this Artichoke-Arugula Soufflé Squares recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 350 degrees. Brush a 9-inch-square baking pan with olive oil. Line the pan with parchment or wax paper and oil the paper.
In a food processor, pulse the scallions with the garlic cloves and arugula leaves until they are finely chopped. Add the artichoke hearts and pulse until coarsely chopped.
In a large bowl, whisk the eggs until frothy. Whisk in the nutmeg, pepper and a dash of hot sauce. Add the eggs to the processor along with the Cheddar and pulse just to combine; the mixture should be chunky.
Pour the soufflé mixture into the prepared pan and smooth the surface with a spatula. Bake the soufflé for 30 minutes, or until a tester inserted in the center comes out clean. Transfer to a rack and let cool slightly.
Turn the soufflé out onto a cutting board and carefully peel off the parchment paper. Cut the artichoke-arugula soufflé into small squares and serve warm or at room temperature, sprinkled with coarse salt.
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Serving Size: 1 Serving (108g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 165 | ||
Calories from Fat: 111 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.3g | 16 % | |
Saturated Fat 6.2g | 31 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 234.6mg | 72 % | |
Sodium 210.7mg | 7 % | |
Potassium 114.5mg | 3 % | |
Total Carbohydrate 1.6g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1.4g | ||
Protein 12g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 165
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