This is a light and fluffy egg soufflé with added veggies. If you don't want to buy Herbs d'Provence, you can make it yourself with items from your spice cabinet. Combine 1/4 tsp each of dried tarragon, thyme, parsley, sage and oregano.
Prep Time: 15 minutes
Serving Size: ¼ of souffle
2 cups chopped fresh kale
½ small onion, thinly sliced
½ teaspoon salt, optional
½ teaspoon Herbs d’Provence
1 cup cooked turkey sausage crumbles
1 cup egg substitute (NOTE: I used egg beaters)
4 egg whites
½ teaspoon cream of tartar
Note: The soufflé will fall a little once removed from the oven, this is normal.
MAKE IT GLUTEN-FREE: Verify that the ingredients that you are using are gluten-free and this dish can be gluten-free.
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Photo: Egg Souffle. PNC Photography, Photographer: Peter Papoulakos.
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*Estimates are rounded to the nearest 200 calories. An individual's calorie needs may be higher or lower than these average estimates. Developed from the 2010 US Dietary Guidelines for Americans.