Souffle tomato and cheese

Submitted by enr on 06 Feb 2012
Ingredients
6 eggs
300 ml milk
80 g desalted feta cheese
100 g tomatoes
1 tbsp butter
parsley
salt
Method
Is broken yolks and mix with milk. Boil in a water bath until they cream. Tomatoes are smothered in the butter and Strain. Add to the cream of the yolks with grated feta cheese. The mixture was allowed to cool. Add the beaten egg whites to stiff, parsley and a little salt. Stir gently pour in bowls soufflé and bake in a water bath in the oven.
Containers:
Difficulty
Average
Tested
0 users
06 Feb 2012
Author
vanja
Source
Culinary journal