Tomato Vermicelli Soufflé

Name: Tomato Vermicelli Soufflé
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 411 grams whole tomatoes, undrained; 3 eggs, separated; 2 Tbsps all-purpose flour; 3 Tbsps olive oil; 227 grams package vermicelli, broken into 1-inch pieces; 118 milliliters grated Romano cheese; 6 servings Salt and pepper to taste

Tomato Vermicelli Soufflé might be just the side dish you are searching for. One portion of this dish contains about 8g of protein, 12g of fat, and a total of 294 calories. This recipe serves 6. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of romano cheese, salt and pepper, vermicelli, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a vegetarian diet.

Instructions

Drain and chop tomatoes, reserving 1/2 cup liquid; set aside.

Ingredients you will need

Tomato

Heat olive oil in a large skillet; add flour, stirring until smooth. Gradually add reserved tomato liquid; cook over medium heat 2 minutes, stirring constantly.

Ingredients you will need

Olive Oil

Tomato

All Purpose Flour

Equipment you will use

Frying Pan

Add reserved tomatoes; continue cooking, stirring constantly, until mixture is thickened and bubbly. Stir in cheese, and salt and pepper; mix well.

Ingredients you will need

Salt And Pepper

Tomato

Cheese

Cook vermicelli according to package directions; drain.

Combine tomato mixture and vermicelli, mixing well. Beat egg yolks in a medium mixing bowl until thick and lemon colored. Gradually stir one-fourth vermicelli mixture into yolks; add to remaining mixture, stirring well.

Ingredients you will need

Egg Yolk