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Mushroom and Spinach Souffle

QUICK FACTS

  PREPARATION TIME
5 min (for 2 serves)

 
  COOKING TIME
15 min (for 2 serves)
  BREAKFAST
Souffle
 

SUMMARY

 

This recipe is rich in calcium, fiber, vitamin A and C which may help keep our body strong and healthy. An awesome egg recipe made from mushrooms and spinach. Try it and you'll see!

INGREDIENTS

100 g
  Button Mushrooms, sliced
2.00 cup (40 g)
  English Spinach, torn
100 g
  Skim Milk
1.00 egg (44 g)
  Egg
1.00 egg (30 g)
  Egg White
2.00 clove (6 g)
  Garlic, chopped
70 g
  Low-Fat Cottage Cheese
10 g
  Onion, chopped
1 g
  Sea Salt
1 g
  Black Pepper, ground
 

METHOD

1. Preheat oven to 360 F (180 C).

2. Whisk egg in a medium bowl. Add milk, cheese, garlic and onion. Then season with salt and pepper.

3. Fold in spinach and sliced mushrooms.

4. Place in a small casserole dish or ramekins.

5. Bake for 15-20 minutes, or until lightly set.

6. Garnish with fresh basil leaves and serve.

  NUTRITIONAL PANEL
Per Serve
Energy:
457.3 kJ  (109.3 kcal)
Protein:
13.5 g
Total Fat:
3.3 g
-Saturated:
1.3 g
-Mono-Unsaturated:
0.9 g
-Poly-Unsaturated:
0.4 g
Total Carbs:
5.2 g
-Complex Carbs:
0.3 g
-Sugar:
4.9 g
Fibre:
2.9 g
Water:
173.4 mL
Alcohol:
0.0 g
Cholesterol:
88.8 mg
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