Spinach Souffle
Category: Breakfast
Ingredients
- 10 oz. spinach, washed, cooked and drained
- 1 medium zucchini, sliced
- 1/2 small onion, thinly sliced
- 4 oz. can mushrooms
- 2 Tbsp. oil
- salt and pepper to taste
- 1 whole egg
- 4 egg whites
- 1 lb. Ricotta
- 1/2 c. Mozzarella cheese
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Nutrition
Values are indicative, matched from the Open Food Facts food database. per 100 g
- 130kcalCalories
- 4.29gProtein
- 7.14gFat
- 5.71gCarbohydrates
- 2.14gSugars
- 1.43gFiber
- 2.87gSalt
Instructions
1. Saute zucchini, onion and mushrooms in oil.
2. In a bowl, mix Ricotta and eggs, one at a time.
3. Add sauteed vegetables and 1/2 cup of Mozzarella to egg mixture.
4. Then add spinach, salt and pepper.
5. Place in an 8-inch spring-form pan, lightly oiled.
6. Bake at 350° for 1 hour or until lightly browned.
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