Name: Baked Egg and Cottage Cheese Soufflé
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 1 cup liquid egg whites; 0.5 cup low-fat cottage cheese; 1 tbsp nutritional yeast; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 tsp extra virgin olive oil

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Baked Egg and Cottage Cheese Soufflé

Blended and baked eggs and cottage cheese create a silky, protein-packed soufflé that melts in your mouth with every savory bite.

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NUTRITION

Protein

57.8g

Fat

17.2g

Carbs

11.9g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 cup liquid egg whites

0.5 cup low-fat cottage cheese

1 tbsp nutritional yeast

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tsp extra virgin olive oil

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PREPARATION

1
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish with the extra virgin olive oil.
2
Add the eggs, liquid egg whites, cottage cheese, nutritional yeast, sea salt, black pepper, and garlic powder into a high-speed blender.
3
Process the mixture on high for 45 seconds until it is completely smooth, aerated, and free of any cottage cheese textures.
4
Pour the blended egg mixture into the prepared baking dish, ensuring there is at least an inch of space at the top for the soufflé to rise.
5
Bake for 25 to 30 minutes until the soufflé has puffed up significantly and the center is set but retains a slight jiggle.
6
Remove from the oven and allow the dish to rest for 2 minutes before serving while warm and light.