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Egg Souffle
15 min prep time
35 min cook time
4servings
Photo by
Peter Papoulakos
How to Make Egg Souffle
This is a light and fluffy egg soufflé with added veggies.
15 min prep time
35 min cook time
4servings
¼ of souffle
Print Recipe >
Step-By-Step Instructions:
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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.
Nutrition facts
4 Servings
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Serving Size
¼ of souffle
- Amount per serving Calories 120
- % Daily value*
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Total Fat
4.5g
6%
- Saturated Fat 1g 5%
- Trans Fats 0g
- Cholesterol 30mg 10%
- Sodium 420mg 18%
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Total Carbohydrate
3g
1%
- Dietary Fiber 0g 0%
- Total Sugars 2g
- Added Sugars 0g 0%
- Protein 17g
- Potassium 410mg 9%
Ingredients
nonstick cooking spray
1 spray, 0.25g
fresh kale (chopped)
2 cup
onion(s) (thinly sliced)
1/2 small
salt (optional)
1/2 tsp
herbs d’provence
1/2 tsp
cooked turkey sausage crumbles
1 cup
egg substitute
1 cup
egg whites
4 large
cream of tartar
1/2 tsp
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