Spinach Soufflé
8 ingredients
2 steps
Ingredients
- 1 1/2 cups egg whites or 5 Large Eggs
- 1 box spinach Frozen Birdseye Chopped, cooked and drained
- 5 portobello Baby, 's Sliced Thin
- 4 vine tomatoes
- 5 ounces shredded mozzarella
- 2 grated cheese
- fine sea salt
- black pepper
Directions
-
1Spray 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.
-
2Pour 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.
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