Make these garden fresh Tomato, Spinach and Feta Egg White Soufflés with just a few ingredients and have a healthy breakfast on the table in under 30 minutes!
Summer has arrived and I’m in full ice cream making mode. This means I have an abundance of leftover egg whites. In an effort to use up all the leftover egg white I decided to treat myself to these Tomato, Spinach and Feta Egg White Soufflés. I also have more grape and cherry tomatoes than I know what to do with. So pretty much anything I’m cooking right now contains tomatoes. I’m so blessed that our garden yields so many tomatoes each day.
So let’s talk about these Tomato, Spinach and Feta Egg White Soufflés. They take 30 minutes to make. A little longer than you might choose to want to cook breakfast but they really do all the cooking for you. Prep takes 10 minutes. And that’s with a toddler walking through your legs in the kitchen every 10 seconds.
Yes, Ryder is just about walking. He scales everything and just this week has started to stand up on his own and take a few steps. He is the speediest crawler I’ve ever seen, so for now it’s still his primary mode of transportation until he can master the whole walking thing… well I would like to say running. Because I know that is what this kid is going to do once he actually starts walking.
Ok, back to the Tomato, Spinach and Feta Egg White Soufflés, 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 tot he garden to cut fresh parsley and chives. But if you want to spend the extra minute go for it.
Once I combined the seasoning and herbs with the egg whites I gave it a good mix 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, 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 they are like a ticking time bomb… 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!
Tomato, Spinach and Feta Egg White Soufflés
- Cooking Spray
- 8 egg whites
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ¼ teaspoon parsley
- ½ teaspoon chives
- ¼ cup spinach finely chopped
- 4.5 grape tomatoes halved
- 3 teaspoons tomato basil feta divided
- Preheat the oven to 425 degrees Fahrenheit.
- Spray 3 ramekins with cooking spray. Then mix together in a separate bowl the 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.