Spinach Soufflé By Renée
By: Renée DeLano
Published: Friday, January 1, 2010 - 9:47am

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. You can add what you like to it, like potatoes or bacon. It replaces making individual omelets for guests.

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. I am using a smaller plate and I lined it with baby Portobello's. I changed my original recipe I used for my retreat guests Forte Fitness Retreat © .