Breakfast Soufflé
Written by George Economou
(Originally posted on July 11, 2011)

This is a twist off of the breakfast frittata. The ingredients can be as varied as with the frittata, it’s really only the preparation that changes. The texture on this dish is really cool, making all that extra prep worth the effort.

-8 eggs, yolks and whites separated
-5 oz bag of spinach
-1 ½ cup broccoli florets
-1 cup cherry tomatoes
-2 Tbls coconut oil
-seasonings to taste: garlic powder, onion powder, pepper, salt

Preheat oven to 350 degrees. In a large skillet, using some coconut oil, sauté the
spinach and florets until the spinach is cooked down to what looks like about ½ cup.
Remove from heat. Separate the yolks from the whites. Using a hand mixer, beat the
egg whites until stiff peaks form when you remove the mixer. Add your seasonings
to the yolks and beat those a bit. Fold in all of the ingredients into the whipped egg
whites. Prep your skillet with a little more coconut oil (make sure to get the sides as
well). Pour your mixture into the skillet. Keep the skillet on a medium flame on the
stove for 3-5 minutes (this will help ensure you don’t get a runny soufflé). Bake in
the oven for 20-25 minutes.

Remember, it’s only 8 eggs, so don’t feel bad about eating half of it in one sitting. If
you want to make it a little heartier, try adding some leftover meat from the night

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December 30, 2012 5:06 pm

Great, great, great and ¨C did I forget something? Oh, yeah: Great! thanks for sharing that with us. BTW: I¡¯m typing this on my new iphone ¨C cool¡­

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