Name: Baked egg and cheese soufflé
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 2 large eggs; 4 large egg whites; 1/2 cup 2% cottage cheese; 3 1/2 tbsp reduced-fat cheddar cheese, shredded; 1/4 tsp salt; 1/2 tsp black pepper; 4 olive oil cooking sprays; 1 1/2 tbsp fresh chives, minced

Nutrition

Per serving

428 calories

Protein: 48g; 47% of calories
Carbs: 11g; 11% of calories
Fat: 20g; 43% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 25 min

Preheat the oven to 375°F. Coat a 2-cup ramekin or a small oval baking dish, roughly 6 inches across, with cooking spray.
In a mixing bowl, whisk the whole eggs and egg whites until very frothy. Stir in the cottage cheese, half the cheddar, the salt, and the pepper.
Pour the mixture into the prepared dish so it is about 1 1/2 inches deep and three-quarters full. Sprinkle the remaining cheddar on top. Bake until the center is set and the top is golden, about 25 minutes. Done when the center does not jiggle and a knife inserted in the middle comes out clean, 160°F.
Top with the minced chives and serve immediately while puffy.

Nutrition

Ingredients

Instructions

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