Spring for me is all about brunching. One of the biggest days we brunch is for the mothers in our life. I’m so excited to share with you my easy and healthy recipe for Tomato, Spinach and Feta Egg White Soufflés. This recipe, in my mind, is the perfect healthy and delicious recipe to make for Mom. It’s pretty “no fuss” and very hard to mess up! I created this recipe a few years ago when I had an abundance of grape tomatoes in my garden. I started adding tomatoes to just about everything. I’ve always eaten egg whites since I can remember, so it was a given I would make some sort of egg white soufflé recipe, and that’s how this recipe was created.
These egg white soufflés take 30 minutes to make. Prep takes 10 minutes, and if you’re entertaining, you can prep before your guests arrive, then pour in the egg whites and bake. To prepare the soufflés, you’ll want to roughly chop the spinach into fine little shreds. Then, slice the grape tomatoes in half. I placed 3 in each ramekin so you will have 1 half leftover. You can always place the lone half into one of the ramekins or eat it while you prep. The key to a good egg white soufflé is seasoning the eggs really well. I added salt, pepper, chives, and parsley. Both the chives and parsley were dry because that’s what was quick and on hand at the time. I didn’t feel like taking the extra minute or two to go out to the garden to cut fresh parsley and chives. But if you want to spend the extra minute, go for it. Or, if you’re not growing your own, head to one of our local farmers’ markets (Mondays in NorthLake Park or Saturdays at Valencia).
Once I combined the seasoning and herbs with the egg white – I mixed the eggs in the bowl until it became a little frothy. Then I divided the eggs into the 3 ramekins and topped each with the remaining spinach and sliced grape tomatoes and sprinkled the tomato basil feta on top. You can use regular feta, but this is what I had on hand, and it added extra flavor to my soufflé. If you’ve ever made a soufflé, you know that as soon as you remove them from the heat, they will start to deflate. So, carefully place the hot ramekins onto a plate and serve immediately! You can easily double or triple this recipe to make it for however many people you’re entertaining. If you’re not entertaining and have any left over, you can actually refrigerate and reheat the next day. I do this often, and it makes for an easy and delicious breakfast on the go! Whether you’re entertaining or looking to amp up your breakfast game, I invite you to try my recipe for Tomato, Spinach and Feta Egg White Soufflés.
Yield: 3
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
Cooking spray
8 egg whites
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon parsley
1/2 teaspoon chives
1/4 cup spinach, finely chopped
5 grape tomatoes, halved
3 teaspoons tomato basil feta, divided
Directions:
Preheat the oven to 425 degrees Fahrenheit.
Spray 3 ramekins with cooking spray. Then, mix together in a separate bowl: egg whites, salt, black pepper, parsley, and chives. Mix with a whisk for 1 minute until the egg whites begin to froth a little.
Place a teaspoon of finely chopped spinach in each of the ramekins. Then, divide the egg white evenly among the 3 ramekins. Top with additional spinach and 3 sliced grape tomatoes. Sprinkle 1 teaspoon of tomato basil feta over each of the ramekins. Bake for 20 minutes until done and egg whites have risen.
Remove from the oven and enjoy immediately.
