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How to Make Egg Souffle
This is a light and fluffy egg soufflé with added veggies.
15 min prep time
4servings
¼ of souffle
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Step-By-Step Instructions:
- Preheat the oven to 375 degrees F.
- Coat a sauté pan with cooking spray over medium heat. Sauté the kale and onions until the onions are just cooked through, about 5-6 minutes. Add the salt (optional), Herbs d’Provence, and turkey sausage. Set aside to cool.
- Once the vegetables and meat are cool, stir in the egg substitute and set aside.
- In a clean bowl, combine the egg whites and cream of tartar. Using an electric mixer, whip the egg whites to stiff peaks.
- Gently fold the egg whites into the egg and vegetable mixture, and pour it into a 2 1/2 quart round baking dish. (You can also use an 8-inch square dish. Be sure not to coat baking dish with cooking spray or the soufflé will not rise.)
- Bake for 30 minutes. Cut the soufflé into four equal pieces and serve immediately.
- Note: The soufflé will fall a little once removed from the oven, this is normal.
Nutrition facts
4 Servings
-
Serving Size
¼ of souffle
- Amount per serving Calories 135
-
Total Fat
3.5g
- Saturated Fat 0.9g
- Cholesterol 25mg
- Sodium 405mg
-
Total Carbohydrate
6g
- Dietary Fiber 1g
- Total Sugars 4g
- Protein 20g
- Potassium 475mg
Ingredients
nonstick cooking spray
1
fresh kale (chopped)
2 cup
small onion (thinly sliced)
1/2
salt (optional)
1/2 tsp
herbs d’provence
1/2 tsp
cooked turkey sausage crumbles
1 cup
egg substitute (NOTE: I used egg beaters)
1 cup
egg whites
4
cream of tartar
1/2 tsp
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