Breakfast

Egg White Souffle is for Breakfast.

Egg White Souffle takes 15 minutes to prepare.

Egg White Souffle takes 30 minutes to cook.

Egg White Souffle makes 2 servings.

The ingredients for Egg White Souffle are:

6 egg whites
1 tsp lemon juice
3/4 cup red bell pepper, chopped
3/4 cup yellow bell pepper, chopped
1/4 cup white onion, chopped
1/2 tsp cayenne pepper

Here is how you make Egg White Souffle:

Chop peppers and onions and saute until soft in a pan very lightly coated with a nonstick cooking spray. Stir in cayenne pepper. In a mixer, whip room temperature egg whites and lemon juice until stiff and peaks form. Gently fold in the sauteed peppers and onion mixture. Coat a 9 inch baking pan very lightly with nonstick spray. Bake at 350 for 25-30 minutes or until top is golden brown and knife comes out clean. Serve immediately. Salt and pepper to taste. Makes 2 very generous servings. Serving suggestion: For a little added zest, serve with 1 tablespoon Mezzetta bell pepper relish. Number of Servings: 2Recipe submitted by SparkPeople user PATT44.

The nutritional information for Egg White Souffle is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 78.6

• Total Fat: 0.5 g
• Cholesterol: 0.0 mg
• Sodium: 166.5 mg
• Total Carbs: 6.9 g
• Dietary Fiber: 1.7 g
• Protein: 11.7 g

The dietary needs meet for Egg White Souffle is Low Carb