Go Back
+ servings
Tomato, Spinach and Feta Egg White Soufflés

Tomato, Spinach and Feta Egg White Soufflés

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 30 minutes!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 servings
Author Katie


  • Cooking Spray
  • 8 egg whites
  • ¼ teaspoon salt
  • 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.