SBD Recipes - Phase 1

Egg, Pepper, and Scallion Souffle
Servings: 4

Ingredients:
8 Large Eggs
1/3 cup reduced-fat sour cream
1/2 tsp salt
1/8 tsp freshly ground black pepper
2 tsp trans fat-free margarine
1 small red bell pepper, finely chopped
1/4 cup sliced scallions

Directions:

1. Position rack in middle of the oven and pre-heat to 350 degrees. Lightly coat 4 1-cup ramekins with cooking spray.
2. Whisk eggs, sour cream, salt, and black pepper in a large bowl.
3. Melt margarine in a large skillet over medium heat. Add the bell pepper and scallions and cook until softened, about 3 minutes.
4. Pour egg mixture into skillet and cook, stirring frequently, until eggs have thickened slightly, 2 minutes. Divide mixture among ramekins and bake until edges have puffed up and top is golden, about 25 minutes. Serve immediately, since souffles will fall after a minute or so.

Nutrition per serving:

Cal: 200 - Protein: 13 g - Carbs: 3 g - Fat: 14 g - Sat Fat: 5 g - Cholesterol: 89 mg - Fiber: 0 g - Sodium: 460 mg