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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 231.7
  • Total Fat: 3.8 g
  • Cholesterol: 7.5 mg
  • Sodium: 633.0 mg
  • Total Carbs: 28.8 g
  • Dietary Fiber: 4.3 g
  • Protein: 20.4 g

View full nutritional breakdown of Souffle baked in bowls calories by ingredient
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Souffle baked in bowls

Submitted by: BINGHAM37

Introduction

Quick, low-fat, vegetarian breakfast, brunch, or dinner. Add soup or salad and fruit to make a meal. Calculated without any additional salt. Quick, low-fat, vegetarian breakfast, brunch, or dinner. Add soup or salad and fruit to make a meal. Calculated without any additional salt.
Number of Servings: 2

Ingredients

    2 slices soft whole wheat bread
    1 cup Better n' Eggs or similar fat-free egg sub
    1 oz (one stick) light string cheese, chopped
    1/2 cup chopped lightly cooked spinach (frozen, thawed, and drained well is good) or broccoli
    salt, pepper, butter-flavor cooking spray

    Optional:
    a few tablespoons of Bacos (fake bacon bits)
    a tablespoon or two of salsa
    dash cayenne
    sprinkling of paprika for color
    1Tbsp chopped chives

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Directions

Makes 2 servings.

I use a toaster oven but this can be done in a full-size oven (especially if you are making more servings).

1) Spray two small casserole dishes (2 cups each).
2) Press a slice of bread into each, spray lightly, and toast until desired doneness.
3) Meanwhile, prepare frozen spinach (or broccoli) by thawing in microwave and squeezing out excess moisture. Use remainder for another recipe.
4) Chop cheese into small chunks and divide in half.
5) Mix egg sub, spinach, and pepper (plus dash cayenne or any other optional items)
6) When bread is toasted, pour equal amount into each bowl and sprinkle on the cheese for each.
7) Bake for 10 minutes at 350, test for doneness, and return to the oven if the eggs are still too loose. Check every minute or so, remember that the eggs will continue to cook a little even after you take them out of the oven due to residual heat.


Number of Servings: 2

Recipe submitted by SparkPeople user BINGHAM37.






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