Vegetable Soufflé with Chicken

Recipe from Kate Logan

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2023-03-20-5hgdtx-cheese-cake-2022-07-26-17-52-46-utc

Rating

0 (0)

Cook time: 1 hour

Servings 3

Updated 20.03.2023

Vegetable soufflé with chicken fillet is a delicious, affordable, and nutritious dish. And with complementary ingredients, it becomes one delightful meal for everyone, especially those who are careful about their diet. It's perfect for breakfast as well as lunch and dinner.

Salt and spices

to taste
Bulb onions

3 pcs.
Bell peppers

3 pcs.
Eggs

3 pcs.
Carrots

3 pcs.
Chicken fillet

0,9 lbs.

Calories

534 kcal
Protein

32 g
Fat

64 g
Carbohydrates

117 g

Rinse onions, peel and mince them into small pieces or dice them. Follow the same steps with the carrots, cutting them into small pieces. (Alternatively, if you don't like the onions, you can just grate it, so you get onion flavor, but not pieces.) Cook the minced vegetables for about 10 minutes from the boil. To check the vegetables, pierce them with a toothpick or a fork. The vegetables are ready when they are soft and easily pierced.
Debone the chicken fillet, separate the skin, and cut into small pieces. Cut the bell peppers into the same small cubes.
Separate the egg whites from the yolks. Using the immersion blender, slightly grind the cooled boiled vegetables, spices, and 2 egg yolks. Combine the chicken breast and bell pepper in a mixing bowl.
Whip the 2 egg whites with a pinch of salt into a steady foam. Gently fold the egg whites into the vegetable-chicken mass with a spatula.
Preheat the oven to 350 °F. Pour a bit of water into the tray. Spread the mass into the baking molds and cook the souffle for 20 - 30 minutes. Once the soufflé is ready, allow it to cool slightly before removing it from the molds.

Be sure to keep the whites in the fridge before whipping them.
You can replace the meat with sausage, bacon, or any other meat you like.
The higher the fat content of the cream you use, the more delicate the soufflé will be.