Egg White Souffle-Phase 2

By Bailey1_

Ingredients

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

Preparation

Step 1

Phase 2, Serves 2

Preheat oven to 350 degrees. In a nonstick skillet, saute the asparagus, pepper and onion with 1 Tbls 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 turkey bacon.