Name: Baked Egg Soufflé
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 2 large eggs; 0.75 cup liquid egg whites; 0.25 cup nonfat Greek yogurt; 1 tbsp nutritional yeast; 1 cup raw spinach; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 tbsp fresh chives

Nutrition

Per serving

342 calories

Protein: 42g; 48% of calories
Carbs: 10g; 12% of calories
Fat: 15g; 40% of calories

Instructions

Prep 10 min · Cook 25 min

Preheat your oven to 375°F (190°C) and lightly coat a 16-ounce ramekin or small oven-safe baking dish with the olive oil.
In a medium mixing bowl, vigorously whisk the whole eggs, liquid egg whites, and nonfat Greek yogurt until the mixture is completely smooth and slightly frothy.
Stir in the nutritional yeast, sea salt, black pepper, and garlic powder until the seasonings are evenly distributed.
Finely chop the raw spinach and fresh chives, then gently fold them into the egg mixture using a spatula.
Pour the egg mixture into the prepared ramekin, leaving about half an inch of space at the top to allow the soufflé to rise while baking.
Place the ramekin on a small baking sheet and bake for 22 to 25 minutes until the soufflé has puffed up and the center is just set.
Remove from the oven and serve immediately while the texture is at its peak loft and warmth.

Nutrition

Ingredients

Instructions

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