Spinach Soufflé


Photo: Renée DeLano
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Ingredients

1 1/2 cups Egg Whites or 5 Large Eggs
1 box Frozen Birdseye Chopped Spinach (cooked and drained)
Five Baby Portobello's Sliced Thin
Vine Tomatoes 3 or 4 Sliced
5 ounces Shredded Mozzarella
tablespoon Grated Cheese 1 or 2
Fine Sea Salt and Fresh Black Pepper to taste

Preparation

1
Spray your plate with Olive Oil Mist. Slice around 5 Baby Portobellos, very thin and place at the bottom as a crust in your plate. Meanwhile mix your chopped Spinach with Egg Whites a few ounces of shredded Low-Fat Mozzarella, some fine Sea Salt & Fresh Ground Black Pepper.
2
Pour mixture on top of mushrooms. Slice a few Vine Tomatoes and place on top, with a tablespoon of Grated Cheese and some Mozzarella. Bake at 350 degrees for about 45 minutes or until golden on top.
.

About

Start the New Year off right with this totally fabulous recipe! Make ahead of time and enjoy it for your breakfast, lunch or a quick clean mini meal. You can add what you like to it, like potatoes or bacon. It replaces making individual omelets for guests. I make this recipe when I host my Fitness Retreats. Enjoy!

Yield:

10.0 servings

Added:

Friday, January 1, 2010 - 9:37am

Creator:

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