Baked Cheddar Egg Soufflé

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

Baked Cheddar Egg Soufflé

YOUR SOLIN GENERATED RECIPE

Baked Cheddar Egg Soufflé

Fluffy eggs whisked with sharp cheddar and Greek yogurt, baked until they reach a golden, airy rise with a savory aroma.

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NUTRITION

503kcal
Protein
49.4g
Fat
29.6g
Carbs
9.8g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.5 cup liquid egg whites

0.5 cup non-fat Greek yogurt

1.5 oz sharp cheddar cheese

1 tsp ghee

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp cream of tartar

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and grease a small oven-safe ramekin or baking dish with the ghee.

  • 2

    Finely chop the fresh baby spinach and set it aside.

  • 3

    In a large mixing bowl, whisk together the whole eggs, non-fat Greek yogurt, sea salt, and black pepper until the mixture is completely smooth.

  • 4

    In a separate, very clean glass or metal bowl, beat the liquid egg whites with the cream of tartar using a hand mixer until stiff peaks form.

  • 5

    Gently fold the shredded sharp cheddar cheese and the chopped spinach into the egg and yogurt base.

  • 6

    Using a rubber spatula, carefully fold the whipped egg whites into the base mixture in three batches, being extremely gentle to maintain the airy volume.

  • 7

    Pour the mixture into the prepared baking dish, filling it nearly to the top.

  • 8

    Bake for 20 to 25 minutes until the soufflé has risen significantly and the top is a light golden brown.

  • 9

    Serve immediately while the soufflé is at its peak height.

Baked Cheddar Egg Soufflé

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

Baked Cheddar Egg Soufflé

YOUR SOLIN GENERATED RECIPE

Baked Cheddar Egg Soufflé

Fluffy eggs whisked with sharp cheddar and Greek yogurt, baked until they reach a golden, airy rise with a savory aroma.

NUTRITION

503kcal
Protein
49.4g
Fat
29.6g
Carbs
9.8g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.5 cup liquid egg whites

0.5 cup non-fat Greek yogurt

1.5 oz sharp cheddar cheese

1 tsp ghee

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp cream of tartar

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and grease a small oven-safe ramekin or baking dish with the ghee.

  • 2

    Finely chop the fresh baby spinach and set it aside.

  • 3

    In a large mixing bowl, whisk together the whole eggs, non-fat Greek yogurt, sea salt, and black pepper until the mixture is completely smooth.

  • 4

    In a separate, very clean glass or metal bowl, beat the liquid egg whites with the cream of tartar using a hand mixer until stiff peaks form.

  • 5

    Gently fold the shredded sharp cheddar cheese and the chopped spinach into the egg and yogurt base.

  • 6

    Using a rubber spatula, carefully fold the whipped egg whites into the base mixture in three batches, being extremely gentle to maintain the airy volume.

  • 7

    Pour the mixture into the prepared baking dish, filling it nearly to the top.

  • 8

    Bake for 20 to 25 minutes until the soufflé has risen significantly and the top is a light golden brown.

  • 9

    Serve immediately while the soufflé is at its peak height.