Low Carb Eggs Recipes
Upside-Down Breakfast Souffle Recipe
This Upside-Down Breakfast Souffle Recipe is one of many in
our collection of Low Carb Recipes. these are culled from various
sources, some my own. whilst some are low carb recipes, there are also
some low fat recipes, whilst and diabetic recipes. The one thing they
all have in common with this Upside-Down Breakfast Souffle Recipe, is that they can
all be seen as diet recipes in one form or another.
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Upside-Down Breakfast Souffle
Ingredients:
1/2 cup egg whites
3 tbsp unsalted butter
1/2 cup thinly-sliced mushrooms
1/2 medium tomato, thinly sliced
1 sea salt, to taste
1 freshly-ground black pepper, to taste
1/2 cup crumbled fresh goat's cheese
1 = (or grated cheese of your choice)
Instructions:
Preheat the oven to 400 degrees. Whip the egg whites to soft peaks adding
salt and pepper to taste.
In a heavy 9-inch frying pan that can go into the oven, melt the butter
over high heat. Add the mushrooms, season lightly and cook until the
mushrooms become soft but not brown.
Arrange the tomato over the mushrooms. Quickly fold the cheese into the
whites and spread out evenly over the mushroom mixture. Place in the oven
and bake for 8 minutes until golden on top.
Remove from the oven and run a spatula around the sides to loosen. Flip
over onto a plate and serve immediately.
This recipe yields 1 serving.
Made with goat's cheese:
Total Calories: 540
Carbs: 6 grams
Fiber: 1 gram
Fat: 47 grams
Protein: 25 grams
Comments: This is good anytime, so don't save it for breakfast. Use
frozen egg whites, or fresh and make mayonnaise with the yolks.
A sprinkling of fresh basil, chives or mint after you have turned the
soufflé out of the pan is delicious.
Servings: 1
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