Egg Souffle

15 min prep time
4servings
Photo by Peter Papoulakos
Egg Souffle

How to Make Egg Souffle

This is a light and fluffy egg soufflé with added veggies.

15 min prep time
4servings
¼ of souffle
Print Recipe >

Step-By-Step Instructions:

  1. Preheat the oven to 375 degrees F.
  2. 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.
  3. Once the vegetables and meat are cool, stir in the egg substitute and set aside.
  4. In a clean bowl, combine the egg whites and cream of tartar. Using an electric mixer, whip the egg whites to stiff peaks.
  5. 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.)
  6. Bake for 30 minutes. Cut the soufflé into four equal pieces and serve immediately.
  7. Note: The soufflé will fall a little once removed from the oven, this is normal.
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Nutrition facts

4 Servings

  • Serving Size
    ¼ of souffle
  • Amount per serving Calories 135
  • Total Fat 3.5g
    • Saturated Fat 0.9g
    • Trans Fats 0g
  • Cholesterol 25mg
  • Sodium 405mg
  • Total Carbohydrate 6g
    • Dietary Fiber 1g
    • Total Sugars 4g
    • Added Sugars 0g
  • Protein 20g
  • Potassium 475mg
  • Phosphorous 0mg
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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