Monday, October 19, 2015

Fluffy Mushroom Spinach Souffle Omelette

Fluffy Mushroom Souffle Omelette

Breakfast foods are so delicious and souffle omelette’s are my favorite. I rarely go out to breakfast so I'd rather make my healthy recipes in my own kitchen. I always use the best quality organic fresh ingredients.

  • 1 small package mushrooms, or about 1 cup chopped
  • 2-3 Tbsp grass-fed butter
  • 2 handfuls baby spinach
  • 12 pastured eggs, separated
  • 2 cups of your favorite raw cheese (gouda, swiss, cheddar or havarti because they melt really well)
  • Season to taste
  1. In a large skillet, saute the mushrooms and spinach a few minutes until tender.
  2. Pour mushrooms and spinach into a bowl and set aside
  3. Separate eggs and place into separate large bowls
  4. Whip egg whites using a hand mixer, until stiff peaks form
  5. Whisk egg yolks until liquefied
  6. Fold yolks into whites
  7. Melt remaining 1 Tbsp of butter in the skillet and pour half of the egg mixture into the pan, and smooth the top with a spatula
  8. Sprinkle mushrooms and spinach and 2 cups of cheese on top, distributing evenly
  9. Scoop remaining egg mixture on top and smooth with a spatula
  10. On a medium burner allow the soufflé to cook for 3-5 minutes until bottom is brown.
  11. Flip the omelette over and cook for 2 more minutes. 

Slice and enjoy!

Laurel xoxo

1 comment:

  1. Oh snap! I am totally about this breakfast life!!


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