Skillet Soufflé Low Carb Breakfast
recipe and photo from Real Simple web site.
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- 6 large eggs, separated
- 1/4 cup chopped fresh chives
- 1 teaspoon kosher salt
- 1/4th tsp black pepper
- 1 tablespoon unsalted butter
- 4 0z goat cheese
- 1- 5 oz bag of salad greens
- 1/2 pint grape tomatoes, halved
- 2 tablespoons extra virgin olive oil
- 1 lemon cut into wedges
1Heat oven to 400° F.
2In a large bowl, whisk together the egg yolks, chives, salt, and pepper.
3In a separate bowl, with an electric mixer on medium-high speed, beat the egg whites until stiff peaks form. Using a spatula, gently fold the whites into the yolk mixture.
4Melt the butter in a large nonstick skillet over medium-low heat and tilt to coat the sides.
5Add the egg mixture to the skillet and crumble the cheese over the top. Bake until the eggs are puffed and golden, about 10 minutes.
6Cut into wedges. Divide the soufflé, salad greens, and tomatoes among plates. Drizzle the greens with the oil and serve with the lemon.
7Calories From Fat 72 %
Fat 23 g
Sat Fat 9 g
Sodium 688 mg
Carbohydrate 4 g
Fiber 1 g
Sugar 3 g
Protein 16 g