Preheat 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|
|Calories from Fat: 111 (67%)|
|Amt Per Serving||% DV|
|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 %|
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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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