Breakfast

Upside-down Breakfast ?Souffl is for Breakfast.

Upside-down Breakfast ?Souffl takes 10 minutes to prepare.

Upside-down Breakfast ?Souffl takes 8 minutes to cook.

Upside-down Breakfast ?Souffl makes 1 servings.

The ingredients for Upside-down Breakfast ?Souffl are:

By Karen Barnaby

Makes 1 Serving

1/2 cup egg whites
3 Tbsp. unsalted butter
1/2 cup thinly sliced mushrooms
1/2 medium tomato, thinly sliced
sea salt and freshly ground black pepper, to taste
1/2 cup crumbled fresh goat?s cheese, or grated cheese of your choice

Here is how you make Upside-down Breakfast ?Souffl:

Preheat the oven to 400?F. 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.Made with goat?s cheese:Total Calories: 540Carbs: 6 gramsFiber: 1 gramFat: 47 gramsProtein: 25 gramsNumber of Servings: 1Recipe submitted by SparkPeople user RUTHSHEART.

The nutritional information for Upside-down Breakfast ?Souffl is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 63.7

• Total Fat: 0.8 g
• Cholesterol: 0.0 mg
• Sodium: 71.2 mg
• Total Carbs: 9.4 g
• Dietary Fiber: 2.5 g
• Protein: 8.4 g

The dietary needs meet for Upside-down Breakfast ?Souffl is Low Carb