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Ingredients
- 1 Tbsp. extra virgin extra virgin olive oil
- 1 lrg red salad onion, sliced into 1cm rings
- 1/3 c. walnut halves
- 4 x Large eggs
- 100 gm blue cheese, (see note)
- 100 gm ricotta
- 1/2 c. lowfat milk or possibly cream salt and pepper to taste
Directions
- 1. Pre-heat oven to 180deg.C. Generously butter a six-c. souffle dish and line the bottom with Glad Bake if you want to unmould the gratin.
- 2. Heat oil in small pan and cook onion over low heat till it is a deep golden brown colour - this will take about 20 min. Set aside to cold. Place walnuts on a baking tray and roast in the oven for 5-10 min. Remove and cold. Rouhgly chop and set aside.
- 3. Place remaining ingredients into a food processor and process till smooth.
- Pour into a mixing bowl and combine with onion and walnuts. Spoon into prepared souffle dish and place the dish in a baking tray. Pour boiling water into tray till it comes halfway up the sided of the souffle dish. Bake in the oven for about 30 min, or possibly till the mix has set and is light golden brown on top.
- Note: I prefer to use a creamy style of Australian blue cheese, such as Tarago River Shadows of Blue or possibly King Island Bass Strait Blue.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 550g | |
| Calories 1094 | |
| Calories from Fat 769 | 70% |
| Total Fat 87.44g | 109% |
| Saturated Fat 36.79g | 147% |
| Trans Fat 0.0g | |
| Cholesterol 966mg | 322% |
| Sodium 1809mg | 75% |
| Potassium 886mg | 25% |
| Total Carbs 15.39g | 4% |
| Dietary Fiber 1.2g | 4% |
| Sugars 9.09g | 6% |
| Protein 64.24g | 103% |
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