Spinach Soufflé By Renée
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 © .
Total Steps
2
Ingredients
8
Tools Needed
5
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http://www.powermeals.blogspot.comIngredients
- 1.5 cup Egg Whites
- 5 large Eggs(optional)
- 1 box Frozen Birdseye Chopped Spinach (cooked and drained)
- 5 Baby Portobellos, Sliced Thin
- 3-4 Vine Tomatoes, Sliced
- 5 ounces Shredded Mozzarella
- 1-2 tablespoons Grated Cheese
- Fine Sea Salt and Fresh Black Pepper(optional)
Instructions
Step 1
Spray your plate with Olive Oil Mist. Slice around 5 Baby Portobellos, very thin and place them 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, and Fresh Ground Black Pepper.
Step 2
Pour the mixture on top of the 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.