Egg Souffle
This is a light and fluffy egg soufflé with added veggies.
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- Prep time
- 15 min
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- Servings
- 4 Servings
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- Serving size
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¼ of souffle
Ingredients
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nonstick cooking spray
- 1
- 1
-
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fresh kale (chopped)
- 2 cup
- 2 cup
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-
small onion (thinly sliced)
- 1/2
- 1/2
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salt (optional)
- 1/2 tsp
- 1/2 tsp
-
-
herbs d’provence
- 1/2 tsp
- 1/2 tsp
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cooked turkey sausage crumbles
- 1 cup
- 1 cup
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egg substitute (NOTE: I used egg beaters)
- 1 cup
- 1 cup
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egg whites
- 4
- 4
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cream of tartar
- 1/2 tsp
- 1/2 tsp
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Directions
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Preheat the oven to 375 degrees F.
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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.
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Once the vegetables and meat are cool, stir in the egg substitute and set aside.
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In a clean bowl, combine the egg whites and cream of tartar. Using an electric mixer, whip the egg whites to stiff peaks.
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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.)
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Bake for 30 minutes. Cut the soufflé into four equal pieces and serve immediately.
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Note: The soufflé will fall a little once removed from the oven, this is normal.