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skillet soufflé low carb breakfast

HappyCooking58 avatar
Recipe by
Eileen Hineline
@HappyCooking58
Coolidge, AZ

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.

yield 1 to 2
prep time 5 Min
cook time 15 Min
method Stove Top

Ingredients For skillet soufflé low carb breakfast

  • 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

  • 1
    Heat oven to 400° F.
  • 2
    In a large bowl, whisk together the egg yolks, chives, salt, and pepper.
  • 3
    In 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.
  • 4
    Melt the butter in a large nonstick skillet over medium-low heat and tilt to coat the sides.
  • 5
    Add the egg mixture to the skillet and crumble the cheese over the top. Bake until the eggs are puffed and golden, about 10 minutes.
  • 6
    Cut into wedges. Divide the soufflé, salad greens, and tomatoes among plates. Drizzle the greens with the oil and serve with the lemon.
  • 7
    Calories 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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