Egg-White Souffle

By Bailey1_

Ingredients

• 3/4 3/4 3/4 cup asparagus
• 3/4 3/4 3/4 cup red bell pepper, chopped
• 1/4 1/4 1/4 cup white onion, chopped
• 1/2 1/2 1/2 tsp. cayenne pepper
• 1/4 1/4 1/4 tsp. sea salt
• 6 6 6 egg whites at room temperature
• 1 1 1 tsp. lemon juice

Details

Servings 2
Adapted from hayliepomroy.com

Preparation

Step 1

Preheat oven to 350 degrees.

In a nonstick skillet, sauté the asparagus, pepper and onion with 1 tablespon water until soft. Stir in the cayenne pepper and salt. With a mixer, whip the egg whites and lemon juice until stiff peaks form. Divide the egg whites among four 12-ounce ramekins. Divide the sauteed vegetables equally among the ramekins and gently mix them in.

Place the ramekins on a sheet pan and bake for 20 min. or until the tops are golden. Two souffles are one portion; or serves four when paired with 2 oz turkey bacon per person.