Upside-down Breakfast “Soufflé”
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
By Karen Barnaby Makes 1 Serving1/2 cup egg whites3 Tbsp. unsalted butter1/2 cup thinly sliced mushrooms1/2 medium tomato, thinly slicedsea salt and freshly ground black pepper, to taste1/2 cup crumbled fresh goat’s cheese, or grated cheese of your choice
Preheat the oven to 400°F. Whip the egg whites to soft peaks adding salt and pepper to taste.
In a heavy 9-inch frying pan that can go into the oven, melt the butter over high heat. Add the mushrooms, season lightly and cook until the mushrooms become soft but not brown. Arrange the tomato over the mushrooms. Quickly fold the cheese into the whites and spread out evenly over the mushroom mixture. Place in the oven and bake for 8 minutes until golden on top.
Remove from the oven and run a spatula around the sides to loosen. Flip over onto a plate and serve immediately.
Made with goat’s cheese:
Total Calories: 540
Carbs: 6 grams
Fiber: 1 gram
Fat: 47 grams
Protein: 25 grams
Number of Servings: 1
Recipe submitted by SparkPeople user RUTHSHEART.
In a heavy 9-inch frying pan that can go into the oven, melt the butter over high heat. Add the mushrooms, season lightly and cook until the mushrooms become soft but not brown. Arrange the tomato over the mushrooms. Quickly fold the cheese into the whites and spread out evenly over the mushroom mixture. Place in the oven and bake for 8 minutes until golden on top.
Remove from the oven and run a spatula around the sides to loosen. Flip over onto a plate and serve immediately.
Made with goat’s cheese:
Total Calories: 540
Carbs: 6 grams
Fiber: 1 gram
Fat: 47 grams
Protein: 25 grams
Number of Servings: 1
Recipe submitted by SparkPeople user RUTHSHEART.
Nutritional Info Amount Per Serving
- Calories: 63.7
- Total Fat: 0.8 g
- Cholesterol: 0.0 mg
- Sodium: 71.2 mg
- Total Carbs: 9.4 g
- Dietary Fiber: 2.5 g
- Protein: 8.4 g
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