Vegetarian

Breakfast Berry Souffle Omelet - Two Eggs is for Breakfast.

Breakfast Berry Souffle Omelet - Two Eggs takes several minutes to prepare.

Breakfast Berry Souffle Omelet - Two Eggs takes several minutes to cook.

Breakfast Berry Souffle Omelet - Two Eggs makes 1 servings.

The ingredients for Breakfast Berry Souffle Omelet - Two Eggs are:

2 Eggs, fresh
1/4C blueberries
1/4C raspberries
3 medium strawberries, fresh, (1-1/4" dia)
2 tsp brown sugar, packed
1/2 tbsp barley bran
1/2 tbsp chia seeds
1/2 tbsp flax meal
1oz Sorrento Part-Skim Ricotta cheese

Here is how you make Breakfast Berry Souffle Omelet - Two Eggs:

Heat oven to 325F/160C. Spray an 8" / 20cm stainless steel pan with non-stick spray, or use a non-stick pan. Place the pan over lowest heat to warm while mixing the ingredients.Slice strawberries, and mix with raspberries and blueberries. Separate egg whites and yolks into separate bowls. Whip egg whites with 1 tsp of sugar to a soft pillowy foam. Add remaining sugar to yolks and beat to ribbon consistency, then add bran, chia, flax and ricotta and mix well. Fold berries into yolk mixture, then add 1/3 of the whites to the yolks and fold through, mixing well. Add the yolks to the remaining whites and gently fold through.Add ingredients to the warmed pan, place pan in the oven for 10-12 minutes.Serving Size: 1Number of Servings: 1Recipe submitted by SparkPeople user JACQUELINEL3.

The nutritional information for Breakfast Berry Souffle Omelet - Two Eggs is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 343.2

• Total Fat: 16.3 g
• Cholesterol: 378.8 mg
• Sodium: 192.2 mg
• Total Carbs: 35.9 g
• Dietary Fiber: 10.2 g
• Protein: 19.9 g