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4.5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 78.6
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 166.5 mg
  • Total Carbs: 6.9 g
  • Dietary Fiber: 1.7 g
  • Protein: 11.7 g

View full nutritional breakdown of Egg White Souffle calories by ingredient
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Egg White Souffle

Submitted by: HERCULEA

Introduction

Tired of plain old egg whites for breakfast? This recipe is a tasty alternative when you are hankering for a generous portion that is high in protein yet very low in carbs and caloric content. This dish is quick and simple to prepare and compatible with many different weight loss eating plans. Enjoy! Tired of plain old egg whites for breakfast? This recipe is a tasty alternative when you are hankering for a generous portion that is high in protein yet very low in carbs and caloric content. This dish is quick and simple to prepare and compatible with many different weight loss eating plans. Enjoy!
Number of Servings: 2

Ingredients

    6 egg whites
    1 tsp lemon juice
    3/4 cup red bell pepper, chopped
    3/4 cup yellow bell pepper, chopped
    1/4 cup white onion, chopped
    1/2 tsp cayenne pepper

Directions

Chop peppers and onions and saute until soft in a pan very lightly coated with a nonstick cooking spray. Stir in cayenne pepper. In a mixer, whip room temperature egg whites and lemon juice until stiff and peaks form. Gently fold in the sauteed peppers and onion mixture. Coat a 9 inch baking pan very lightly with nonstick spray. Bake at 350 for 25-30 minutes or until top is golden brown and knife comes out clean. Serve immediately. Salt and pepper to taste. Makes 2 very generous servings. Serving suggestion: For a little added zest, serve with 1 tablespoon Mezzetta bell pepper relish.



Number of Servings: 2

Recipe submitted by SparkPeople user PATT44.






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  • 1 of 1 people found this review helpful
    I'd like to make this, but the lemon juice is not on the ingredients list. How much lemon juice did you mix with the egg whites? Thanks! - 1/5/10

    Reply from HERCULEA (1/5/10)
    Hi there ESMITH44. I used 1 tsp of lemon juice for this recipe. Hopefully I have now corrected the recipes ingredients list as well.


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  • Incredible!
    1 of 1 people found this review helpful
    This was great because you get to eat 1/2 of the whole souffle'! We topped it with red pepper relish, and it was awesome! - 1/2/10

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  • I am trying this today! - 4/3/10

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  • I added a bit of freshly ground black pepper to the vegtables to enhance this recipe. - 1/12/10

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