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/ Omelet Soufflé
Omelet Soufflé
Non starchy vegetables: 1
Nutrient dense protein: 1
Whole food fats: 1
1
1
1
Ingredients
4 eggs + 16 egg whites
1 pinch salt and pepper
2 teaspoons fresh parsley, chopped
2 tablespoons cream
1 tablespoon butter
2 tablespoons brie cheese, roughly chopped
2 cups sautéed mushroom
2 cups sautéed onion
Total Time:
20 min
Prep:
10 min
Cook:
10 min
Yield:
4
Level:
easy
Directions
Beat egg yolks until thick and light in color.
Add cream, salt, pepper, and parsley.
Beat egg whites till they form peaks then fold into yolk mixture and gentle toss in mushrooms and onions.
Pour into a hot buttered cast iron pan.
Cook slowly until omelet puffs up and is firm on the bottom.
Place into a preheated oven 350 degrees for about 3 minutes then sprinkle brie on top and bake for 2 more minutes.
Fold omelet in half and serve.
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