Baked Tomato and Cheese Soufflé with Courgette and Herb Salad

A delicate baked tomato stuffed with cheesy egg foam served alongside a fresh, herb-heavy grated courgette salad.

Vegetarian Healthy French Tomato Soufflé

Estimated Nutrition

Calories

288.5

kcal / serving

288.5 kcal total

Carbs

8.1g

per serving

8.1 g total

Fat

22.4g

per serving

22.4 g total

Protein

14.2g

per serving

14.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Balsamic Vinegar

Dairy

piece

Egg White

free-range

0.5

piece

Egg Yolk

free-range

Edam Cheese

grated

NutsSeeds

count

Salt

to taste

count

Black Pepper

freshly ground, to taste

handful

Flat leaf Parsley

fresh

handful

Basil

fresh

handful

Chives

fresh

OilsFats

Olive Oil

Vegetables

piece

Beef Tomato

top sliced off and seeds scooped out

0.25

piece

Courgette

grated

Method

Preheat the oven to 200°C.

Place the prepared tomato on a non-stick baking tray.

Whisk the egg white until stiff peaks form.

Mix the egg yolk with the cheese and season with salt and pepper.

Fold the egg white into the cheese mixture gently and spoon into the tomato.

Bake for six minutes until the filling has risen and set.

Combine the grated courgette and fresh herbs in a bowl.

Whisk the oil and vinegar together and stir through the salad.

Serve the hot souffléd tomato immediately with the herb salad.