Egg White Souffle

Name: Egg White Souffle Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 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

(2)

Minutes to Prepare: 15
Minutes to Cook: 30

Number of Servings: 2

Ingredients

6 egg whites1 tsp lemon juice3/4 cup red bell pepper, chopped3/4 cup yellow bell pepper, chopped1/4 cup white onion, chopped1/2 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.

Servings Per Recipe: 2

Nutritional Info 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

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Member Reviews

EMSMITH44
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 CD3369687 (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.
PHATTEACH
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
TABOLI
I am trying this today! - 4/3/10
VEMAN1
I added a bit of freshly ground black pepper to the vegtables to enhance this recipe. - 1/12/10