Upside-Down Breakfast 'Souffle'

Recipe Ingredients

1/2 cup	99g / 3.5oz	Egg whites
3 tablespoons	45ml	Unsalted butter
1/2 cup	118ml	Thinly-sliced mushrooms
1/2 cup	31g / 1.1oz	Tomato - thinly sliced (medium)
		Sea salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	73g / 2.6oz	Crumbled fresh goat's cheese
		= (or grated cheese of your choice)

Recipe Instructions

Preheat the oven to 400 degrees. Whip the egg whites to soft peaks adding salt and pepper to taste.

In a heavy 9-inch frying pan that can go into the oven, melt the butter over high heat. Add the mushrooms, season lightly and cook until the mushrooms become soft but not brown.

Arrange the tomato over the mushrooms. Quickly fold the cheese into the whites and spread out evenly over the mushroom mixture. Place in the oven and bake for 8 minutes until golden on top.

Remove from the oven and run a spatula around the sides to loosen. Flip over onto a plate and serve immediately.

This recipe yields 1 serving.

Made with goat's cheese:

Total Calories: 540

Carbs: 6 grams

Fiber: 1 gram

Fat: 47 grams

Protein: 25 grams

Source:
Karen's Gourmet Low-Carb Recipes at http://www.lowcarb.ca

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