Cheese Soufflé with Green Onion
Eggs and cheese provide protein, while green onion and nutmeg create a bright, aromatic flavor. Whipped egg whites make the texture airy, and almond flour replaces the bread base.
Finely chop the green onion (50 g), add butter (45 g), use part of it, and fry the onion.
Warm the milk (100 g), pour it over the almond flour (30 g), leave it for a few minutes, and mash it into a thick base. Add the fried onion.
Separate the egg whites (100 g) from the yolks. Combine the yolks with the remaining butter, grated hard cheese (100 g), table salt (2 g), black pepper (1 g), and nutmeg (1 g), then mix with the milk base.
Beat the egg whites to firm peaks and gently fold them into the cheese mixture.
Grease the ramekins with the remaining butter, dust them lightly with almond flour from the measured portion, fill them with the soufflé, and bake at 180°C for 15–20 minutes.
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