Bridget’s Egg Soufflé

Fat-free | gluten-free | dairy-free | sugar-free

Serves: 1

Eggs are great for us but are you tired of the same eggy dishes? Then meet my deliciously fluffy egg soufflé!

This dish is easy to make, tastes fantastic, and is free from gluten, dairy and sugar. It also has no added fats! 

Change up your omelette game with my egg soufflé recipe.   

For more healthy egg recipes, check out MODKAI, a platform where I share hundreds of free healthy recipes. 

Hints, Tips & Tricks

Buy the best possible eggs your budget will allow. The better the eggs, the better they will be for your body and the chickens themselves! 

You will also need to use non-stick baking paper/parchment paper in your pan to ensure the recipe is completely free of added oils and fat. Either cut a round piece out of the roll or use store-bought frying pan liners. If you find that the paper is slipping and sliding in the pan, use a tiny bit of oil or butter on the underside of the paper to help it stay down.   

This recipe calls for nutritional yeast (optional), which gives a cheesy flavour to dairy-free dishes. 

RECIPE

Ingredients 

• 2 free-range or organic eggs
• Himalayan salt and freshly ground black pepper to taste
• 1 tbsp savoury (nutritional) yeast (optional)  

Method 

1. Preheat your oven on bake to 200C (390F)
2. Separate the egg whites from the egg yolks and stiffly whip the egg whites until they are meringue-like in texture and the whisk leaves peaks in the whites.  
3. Heat a small frying pan on medium heat and lay a piece of non-stick baking paper into the pan - as the pan will need to go in the oven, make sure the pan's handle is made from metal or cast iron!  
4. Whisk the yolks briefly and then fold them into the egg whites. Place the omelette mixture into the pan, flatten slightly, and sprinkle the top with salt, pepper and nutritional yeast if used. 
5. Place the pan into the oven and cook for 4 minutes before carefully removing it. 
6. Pull the paper from the bottom of the omelette and serve with just wilted spinach, lightly blanched watercress or bok choy.