YOUR SOLIN GENERATED RECIPE
Baked Egg and Cheese Soufflé
Fluffy eggs whisked with sharp cheddar and blended cottage cheese, baked until golden and airy for a protein-packed morning delight.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.25 cup low-fat cottage cheese
1 oz sharp cheddar cheese
1 cup baby spinach
0.25 tsp sea salt
0.25 tsp black pepper
0.13 tsp garlic powder
0.5 tsp extra virgin olive oil
PREPARATION
Preheat your oven to 375°F (190°C).
Lightly grease a 16-ounce ramekin or small oven-safe baking dish with the extra virgin olive oil.
In a blender, combine the whole eggs, liquid egg whites, cottage cheese, sea salt, black pepper, and garlic powder.
Blend on high for 20-30 seconds until the mixture is completely smooth and slightly frothy.
Finely chop the baby spinach and place it in the bottom of the prepared ramekin.
Pour the egg mixture over the spinach and sprinkle the shredded sharp cheddar cheese on top, gently swirling with a fork to incorporate.
Place the ramekin on a baking sheet and bake for 25-30 minutes until the soufflé has risen significantly and the top is golden brown.
Remove from the oven and serve immediately while the soufflé is still puffed and warm.