Three-Pepper Egg White Soufflé
Phase 2 | Serves 2
Prep time: 10 minutes | Total time: 35 to 40 minutes
2 tablespoons organic vegetable broth
½ cup diced red bell pepper
½ cup diced yellow bell pepper
¼ cup diced yellow onion
½ teaspoon cayenne pepper
6 large egg whites, room temperature or 1 cup liquid egg whites
1 teaspoon lemon juice
Sea salt and black pepper to taste
Preheat the oven to 350°F.
Heat a skillet over medium heat. Add the broth, bell peppers, and onions and sauté until soft. Stir in the cayenne pepper. Whisk the egg whites and lemon juice until stiff peaks form. Gently fold in the pepper-and-onion mixture. Pour the mixture into a 9-inch nonstick baking pan and bake for 25 to 30 minutes, or until the top is golden brown and a knife inserted in the middle comes out clean. Add salt and pepper to taste and serve immediately.