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Ingredients
US|METRIC
6 SERVINGS
- 3 Tbsp. unsalted butter (plus additional for ramekins)
- 3 Tbsp. all purpose flour (plus additional for ramekins)
- 1 cup whole milk (warmed)
- 3/4 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 1/8 tsp. grated nutmeg (freshly)
- 1/8 tsp. ancho chili powder
- 800 grams eggs (separated)
- 1 cup white cheddar cheese (grated)
- 1 Tbsp. olive oil
- 1 cup kale
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Directions
- Preheat oven to 400°F. Butter and flour six 3-inch/ 4 oz ramekins.
- Heat medium skillet on medium heat. Sauté (1) 10 oz bag of kale in 1 T oil. Cool and Chop.
- Melt 3 tablespoons butter in small saucepan over medium high heat. Stir in 3 tablespoons flour with wooden spoon until well blended. Cook 2 minutes, stirring frequently. Whisk in hot milk, salt, pepper, nutmeg and chili powder. Cook 1 minute; remove from heat. Whisk in egg yolks. Stir in cheese until melted. Stir in kale. Transfer to large bowl.
- Add egg whites to Bowl of KitchenAid® Artisan Mini Stand Mixer. Attach Bowl and Whip to mixer. Turn to Speed 10 and beat until whites hold medium-stiff peaks. Gently fold egg whites into cheese mixture with rubber spatula in three stages, being careful not to deflate the foamy mixture. Spoon about 1 cup mixture into each prepared ramekin. Bake 15 minutes or until tops are golden brown.
NutritionView More
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380Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories380Calories from Fat260 |
% DAILY VALUE |
Total Fat29g45% |
Saturated Fat13g65% |
Trans Fat |
Cholesterol605mg202% |
Sodium620mg26% |
Potassium280mg8% |
Protein24g |
Calories from Fat260 |
% DAILY VALUE |
Total Carbohydrate7g2% |
Dietary Fiber0g0% |
Sugars4g |
Vitamin A40% |
Vitamin C10% |
Calcium25% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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