Tomato Vermicelli Soufflé

Health score
3%
Tomato Vermicelli Soufflé
45 min.
6
294kcal

Suggestions


Indulge in the delightful flavors of our Tomato Vermicelli Soufflé, a truly unique culinary creation that will elevate any meal! This side dish beautifully combines the rich, juicy essence of whole tomatoes with the light and airy texture of a traditional soufflé, making it a standout at your table. With a preparation time of just 45 minutes, it's a perfect choice for those moments when you're entertaining guests or simply longing for a comforting dish.

The creamy blend of cheese and the delicate crunch of vermicelli create a satisfying experience that tantalizes your taste buds while maintaining a wholesome feel. Plus, the balance of protein, fats, and carbohydrates ensures that your taste adventure is not just delicious but also thoughtfully nutritious. Each bite offers a delightful harmony of flavors, where the savory tomatoes shine brightly against the rich backdrop of cheese and olive oil.

This Tomato Vermicelli Soufflé is not only visually appealing with its golden-brown top and airy structure, but it also gives your dining experience a touch of elegance that everyone will appreciate. Prepare to impress family and friends with a dish that effortlessly marries comfort food with sophistication. Serve it fresh out of the oven for a warm, inviting atmosphere that beckons everyone to the table. Get ready to dig in and enjoy a lovely side that pairs perfectly with any main course!

Ingredients

  • 14.5 ounce canned tomatoes whole undrained canned
  •  eggs separated
  • tablespoons flour all-purpose
  • tablespoons olive oil 
  • ounce vermicelli 
  • 0.5 cup romano cheese grated
  • servings salt and pepper to taste

Equipment

  • frying pan
  • oven
  • mixing bowl

Directions

  1. Drain and chop tomatoes, reserving 1/2 cup liquid; set aside.
  2. Heat olive oil in a large skillet; add flour, stirring until smooth. Gradually add reserved tomato liquid; cook over medium heat 2 minutes, stirring constantly.
  3. Add reserved tomatoes; continue cooking, stirring constantly, until mixture is thickened and bubbly. Stir in cheese, and salt and pepper; mix well.
  4. Cook vermicelli according to package directions; drain.
  5. Combine tomato mixture and vermicelli, mixing well. Beat egg yolks in a medium mixing bowl until thick and lemon colored. Gradually stir one-fourth vermicelli mixture into yolks; add to remaining mixture, stirring well.
  6. Beat egg whites (at room temperature) until stiff but not dry. Fold into vermicelli mixture; spoon into a lightly greased 1 1/2- quart casserole.
  7. Bake at 350 for 10 minutes.
  8. Serve immediately.

Nutrition Facts

Calories294kcal
Protein11.04%
Fat36.06%
Carbs52.9%

Properties

Glycemic Index
33
Glycemic Load
20.76
Inflammation Score
-3
Nutrition Score
8.8295652555383%

Flavonoids

Apigenin
0.01mg
Luteolin
0.01mg

Nutrients percent of daily need

Calories:294.2kcal
14.71%
Fat:11.77g
18.1%
Saturated Fat:3.17g
19.81%
Carbohydrates:38.83g
12.94%
Net Carbohydrates:36.85g
13.4%
Sugar:3.16g
3.51%
Cholesterol:90.51mg
30.17%
Sodium:484.45mg
21.06%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:8.1g
16.21%
Selenium:14.93µg
21.33%
Phosphorus:189.35mg
18.93%
Manganese:0.34mg
16.95%
Vitamin E:2.12mg
14.11%
Calcium:131.65mg
13.16%
Vitamin B2:0.19mg
10.93%
Iron:1.76mg
9.78%
Copper:0.18mg
8.85%
Fiber:1.97g
7.9%
Vitamin K:8.1µg
7.72%
Vitamin B6:0.15mg
7.7%
Vitamin C:6.3mg
7.64%
Potassium:252.39mg
7.21%
Zinc:0.98mg
6.54%
Folate:25.54µg
6.38%
Vitamin B1:0.09mg
6.31%
Magnesium:24.85mg
6.21%
Vitamin A:300.68IU
6.01%
Vitamin B5:0.59mg
5.93%
Vitamin B3:1.09mg
5.46%
Vitamin B12:0.29µg
4.82%
Vitamin D:0.48µg
3.21%
Source:My Recipes