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Upside-Down Breakfast Souffle Recipe


This Upside-Down Breakfast Souffle Recipe is one of many in our collection of Low Fat 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.




Others who enjoyed this Upside-Down Breakfast Souffle Recipe, also visited the following sections::

  1. Healthy Egg Recipes
  2. Dessert Recipes
  3. Breakfast Recipes
  4. Candy Recipes


Upside-Down Breakfast Souffle Recipe




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




A house is not a home unless it contains food and fire for the mind as well as the body.
--------
FULLER, Margaret