French in a Flash: Easy Pumpkin-Maple Breakfast Soufflés

Need a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly morn meal? French in a Flash: Easy Pumpkin-Maple Breakfast Soufflés could be an outstanding recipe to try. This recipe makes 4 servings with 120 calories, 6g of protein, and 4g of fat each. For 90 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. 476 people found this recipe to be yummy and satisfying. A mixture of canned pumpkin puree, maple syrup, ground nutmeg, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Serious Eats. From preparation to the plate, this recipe takes roughly 45 minutes. Plenty of people really liked this Mediterranean dish. All things considered, we decided this recipe deserves a spoonacular score of 52%. This score is pretty good. Similar recipes include French in a Flash: Easy Awesome Eggplant Tian, French in a Flash: Easy-Omelet with Zucchini, Goat Cheese, and Mint, and French in a Flash: Olivey French Lentil and Barley Salad.

Servings: 4

 

Ingredients:

3/4 cup canned pumpkin purée

4 eggs, separated

Pinch ground nutmeg

3 tablespoons pure maple syrup, plus more for drizzling

Salt

Equipment:

whisk

bowl

oven

spatula

baking sheet

ramekin

Cooking instruction summary:

Procedures 1 Adjust oven rack to center position and preheat oven to 375°F. In medium bowl, whisk together yolks, pumpkin, syrup, nutmeg, and pinch of salt until well combined. 2 In large clean bowl, whisk egg whites to soft peaks. Transfer heaping spoonful of whipped egg whites to the yolk mixture. Stir vigorously to incorporate. Then, pour the yolk mixture gently into whites, and fold gently with rubber spatula until just incorporated. 3 Pour soufflé batter into six 6-ounce ramekins on small rimmed baking sheet. Place in oven, and immediately reduce temperature to 350°F. Bake until puffed up and golden, 25 to 30 minutes. Serve immediately, with extra warm maple syrup on side.

 

Step by step:


1. 1

2. Adjust oven rack to center position and preheat oven to 375°F. In medium bowl, whisk together yolks, pumpkin, syrup, nutmeg, and pinch of salt until well combined.

3. 2

4. In large clean bowl, whisk egg whites to soft peaks.

5. Transfer heaping spoonful of whipped egg whites to the yolk mixture. Stir vigorously to incorporate. Then, pour the yolk mixture gently into whites, and fold gently with rubber spatula until just incorporated.

6. 3

7. Pour soufflé batter into six 6-ounce ramekins on small rimmed baking sheet.

8. Place in oven, and immediately reduce temperature to 350°F.

9. Bake until puffed up and golden, 25 to 30 minutes.

10. Serve immediately, with extra warm maple syrup on side.


Nutrition Information:

Quickview
120k Calories
6g Protein
4g Total Fat
14g Carbs
5% Health Score
Limit These
Calories
120k
6%

Fat
4g
7%

  Saturated Fat
1g
9%

Carbohydrates
14g
5%

  Sugar
10g
12%

Cholesterol
163mg
55%

Sodium
259mg
11%

Get Enough Of These
Protein
6g
12%

Vitamin A
7387IU
148%

Vitamin B2
0.42mg
25%

Manganese
0.43mg
22%

Selenium
13µg
20%

Phosphorus
103mg
10%

Vitamin B5
0.86mg
9%

Iron
1mg
8%

Vitamin K
7µg
7%

Folate
26µg
7%

Vitamin B12
0.39µg
7%

Vitamin E
0.95mg
6%

Vitamin D
0.88µg
6%

Fiber
1g
6%

Potassium
190mg
5%

Calcium
53mg
5%

Vitamin B6
0.1mg
5%

Zinc
0.76mg
5%

Magnesium
19mg
5%

Copper
0.08mg
4%

Vitamin B1
0.04mg
3%

Vitamin C
1mg
2%

Vitamin B3
0.22mg
1%

covered percent of daily need
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