Directions:
- Preheat oven to 175C/350°F.
- Steam the asparagus in a metal steamer over boiling water for 5-6 minutes. Drain. Combine the asparagus with the eggs, Swiss.
- Cheese, oil, and Parmesan cheese.
- Combine the cornstarch or.
- Arrowroot powder with the chicken broth and stir until smooth.
- Add to the asparagus mixture.
- Fold in the beaten egg whites until they disappear.
- Pour the mixture into a greased souffle dish and bake for 25-30 minutes until puffed and firm.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 192.34 Kcal (805 kJ) | ||
| Calories from fat | 97.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.84g | 17% | |
|---|---|---|---|
| Cholesterol | 79.02mg | 26% | |
| Sodium | 187.56mg | 8% | |
| Potassium | 451.15mg | 10% | |
| Total Carbs | 10.42g | 3% | |
| Sugars | 4.17g | 17% | |
| Dietary Fiber | 3.79g | 15% | |
| Protein | 15.27g | 31% | |
| Vitamin C | 11.3mg | 19% | |
| Iron | 4.1mg | 23% | |
| Calcium | 302.2mg | 30% | |
| Amount Per 100 g | |||
| Calories | 75.23 Kcal (315 kJ) | ||
| Calories from fat | 38.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.24g | 17% | |
|---|---|---|---|
| Cholesterol | 30.91mg | 26% | |
| Sodium | 73.36mg | 8% | |
| Potassium | 176.46mg | 10% | |
| Total Carbs | 4.07g | 3% | |
| Sugars | 1.63g | 17% | |
| Dietary Fiber | 1.48g | 15% | |
| Protein | 5.97g | 31% | |
| Vitamin C | 4.4mg | 19% | |
| Iron | 1.6mg | 23% | |
| Calcium | 118.2mg | 30% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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