skillet soufflé low carb breakfast
I am watching my carbs now, this is a healthy good low carb breakfast choice, look how good this looks, mmm, I can't wait for breakfast time! recipe and photo from Real Simple web site.
prep time
5 Min
cook time
15 Min
method
Stove Top
yield
1 to 2
Ingredients
- - 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
How To Make skillet soufflé low carb breakfast
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Step 1Heat oven to 400° F.
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Step 2In a large bowl, whisk together the egg yolks, chives, salt, and pepper.
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Step 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.
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Step 4Melt the butter in a large nonstick skillet over medium-low heat and tilt to coat the sides.
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Step 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.
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Step 6Cut into wedges. Divide the soufflé, salad greens, and tomatoes among plates. Drizzle the greens with the oil and serve with the lemon.
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Step 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
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