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The Recipe Instructions |
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Ingredients
1/2 cup egg whites
3 tbsp unsalted butter
1/2 cup thinly-sliced mushrooms
1/2 medium tomato, thinly sliced
Sea salt, to taste
Freshly-ground black pepper, to taste
1/2 cup crumbled fresh goat's cheese
= (or grated cheese of your choice)
Directions
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.
Source:
"Karen's Gourmet Low-Carb Recipes at http://www.lowcarb.ca"
S(Formatted for MC6):
"05-29-2003 by Joe Comiskey - jcomiskey@krypto.net"
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Per Serving (excluding unknown items): 379 Calories; 35g Fat (81.5%
calories from fat); 14g Protein; 4g Carbohydrate; 1g Dietary Fiber; 93mg
Cholesterol; 209mg Sodium. Exchanges: 1 1/2 Lean Meat; 1/2 Vegetable; 7
Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Contributor: Karen Barnaby
Preparation Time: 0:00
Servings: 1
Diet Upside-Down Breakfast souffle Recipe brought to you by Diet Recipes To-Go
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