Cheese Soufflé
A cheese soufflé is a classic French dish made by folding beaten egg whites into a base of béchamel sauce and cheese, then baking until puffed and golden. It typically features Gruyère or Parmesan cheese, eggs, butter, flour, and milk. Originating in 18th-century France, it's celebrated for its airy texture and rich flavor.
🍽️ Nutrition at a glance
This dish is high in fat and protein due to cheese and eggs, with moderate carbs from the flour-based sauce. A single serving provides calcium, vitamin A, and about 300-400 calories, depending on portion size and cheese type.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 18 g |
| Carbs | 12 g |
| Fat | 26 g |
| Fiber | 1 g |
| Sugar | 4 g |
| Sodium | 680 mg |
| Calcium | 300 mg |
| Vitamin A | 450 mcg |
| Phosphorus | 280 mg |
| Vitamin B12 | 1.2 mcg |
| Riboflavin | 0.4 mg |
| Selenium | 18 mcg |
| Vitamin D | 1.5 mcg |
| Zinc | 2.5 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, the cheese soufflé symbolizes French culinary finesse, often seen as a test of a chef's skill because it must be served immediately before deflating. Nutritionally, it offers a balance of indulgent fats with protein-rich eggs, making it a satisfying yet relatively portion-controlled dish.
