Directions:
- Preheat oven to 350 degrees F.
- Butter bottom and sides of a 1 1/2-quart souffle dish.
- Add Parmesan to dish and roll dish to coat inside; set aside.
- In medium bowl, stir to combine cooled potatoes, egg yolks, cream, chives, salt and pepper; set aside.
- In another medium bowl, use an electric mixer to beat egg whites until stiff peaks form.
- Careful not to overbeat.
- Stir 1/3 of egg whites into potato mixture.
- Gently fold in remaining egg whites until just incorporated.
- Transfer to prepared souffle dish and bake in preheated oven 60 to 65 minutes, or until puffy and golden brown.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 162.82 Kcal (682 kJ) | ||
| Calories from fat | 122.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.59g | 21% | |
|---|---|---|---|
| Cholesterol | 190.8mg | 64% | |
| Sodium | 128.59mg | 5% | |
| Potassium | 125.59mg | 3% | |
| Total Carbs | 3.01g | 1% | |
| Sugars | 0.03g | 0% | |
| Dietary Fiber | 0.11g | 0% | |
| Protein | 8.15g | 16% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 3.8mg | 21% | |
| Calcium | 102.5mg | 10% | |
| Amount Per 100 g | |||
| Calories | 158.61 Kcal (664 kJ) | ||
| Calories from fat | 119.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.24g | 21% | |
|---|---|---|---|
| Cholesterol | 185.86mg | 64% | |
| Sodium | 125.26mg | 5% | |
| Potassium | 122.35mg | 3% | |
| Total Carbs | 2.94g | 1% | |
| Sugars | 0.03g | 0% | |
| Dietary Fiber | 0.1g | 0% | |
| Protein | 7.94g | 16% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 3.7mg | 21% | |
| Calcium | 99.8mg | 10% | |
* 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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