Egg Souffle

Egg Souffle
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Photo Credit: Peter Papoulakos.

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

  • Prep time
    15 min
  • Servings
    4 Servings
  • Serving size
    ¼ of souffle
Nutrition Facts

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


  • nonstick cooking spray
  • fresh kale (chopped)
    2 cup
  • small onion (thinly sliced)
  • 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
  • cream of tartar
    1/2 tsp


  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.