Saturday, April 30, 2011

Mini Greek Egg White Souffles

Oh happy day!! The sun is shining, the temperature is rising and the sound of our neighbours lawn mower is music to my ears. This is just what I needed to pull myself up out of my funk and get my booty in gear!

This morning I was up bright and early to go to a new spin class at the gym. On my way home, I decided that  I'd take the dogs for a walk in this gorgeous sunshine before I went inside to start tackling my very long list of To-Dos.

By the time I finally came in the house I was torn between checking out all my fave blogs or getting something to munch on. My bloggie buds won out and I took a quick buzz around the Net to see what everyone was up to. I'm so glad I did, because I saw a recent post from Cait at beyond bananas that totally inspired my lunch! This recipe is easy, based on one serving for one lone gal at home and is delicious!! It also helped me get rid of some leftover ingredients lurking around in my fridge from my orzo spinach greek salad last weekend.

Mini Greek Egg White Souffles
Makes 4 mini souffles (perfect for one hungry gal)
Recipe adapted from Cait's Egg White Souffle Dinner Cakes

These little beauts are so delicious. Cait put some spices into hers and I completely forgot. They still tasted amazing! You have to be careful when removing them from the pan because they can easily be squished down. They are light and fresh and would be a perfect addition to a Mother's Day Brunch!

1 tsp extra virgin olive oil
3 egg whites
1 c baby spinach, chopped
3 tbsp onion, chopped
3 tbsp tomato, diced
2 tbsp black olives, chopped
1 1/2 tbsp feta

Note: The original recipe called for a dash of garlic powder, pepper and chili powder. I forgot and mine still tasted great, but you could add any spices that you like!

Preheat oven to 350. Grease 4 muffin cups in a tin muffin pan. Make sure you grease your cups well because these will stick.

Preheat the olive oil in a small frying pan over medium heat. Add your spinach and cook until the spinach has wilted (approximatley 1 - 2 minutes).

Add the tomato, onion and black olives to the skillet and cook an additional 4 - 5 minutes ~ until the onion is softened. Remove from heat.

Place your egg whites into a medium sized mixing bowl. Beat on medium speed for 4 - 5 minutes until the they are white and fluffy and are able to form stiff peaks.

In the beginning....

The final result. 

Fold in the veggie mixture and feta cheese.

Scoop the egg mixture into the prepared muffin pan. Makes 4 large muffin cups or you could make 6 smaller ones, if you prefer.

Bake for 14 - 15 minutes. They are done when the tops are golden brown.

Don't they look lovely (minus the old pan I was using)??

 I found that the best way to remove the souffles from the pan was to run a knife around the edges and then use a fork to GENTLY remove them. They squish very easily so be careful!!

Yet another healthy meal that is quick, easy and delish!! I was nervous about just using egg whites, but you can hardly even tell. These were amazing and I loved every single bite! I had some salsa on the side, but they are really good on their own. I didn't use much salsa at all.

I think I've procrastinated enough, so I better be off! My workout is done, the dogs are exercised and my belly is satisfied. Time to go be productive!

Have a wonderful weekend. Soak in some of the sunshiney rays while you can!

How do you tackle a great big to do list?
What ingredients do you like to add to your souffles?



  1. How fun! I usually stick with the typical boring omelette or scramble, but those big fluffy souffles look dern tasty.

    if your workout is done, the dogs are walked and you've fed yourself a homemade meal, sounds like you've been pretty productive already!! Enjoy the rest of your weekend.

  2. woohoo!!! So glad you tried out the recipe - and that you enjoyed them too! Seriously the add-ins you can choose are endless - putting a completely different spin on the meal. Your combo looks soo good! :) Have a great day!

  3. The only way I can tackle is big to-do list is to not sit down! That sounds silly, but when I have a lot of things to do, I just have to start and keep moving because once I sit down, I start to make excuses about why I can put things off. I'm such a procrasinator!

  4. These little egg souffles are amazing!! I've made egg muffins with the whole egg, I've never thought to just make them with the egg white.
    And when it comes to tackling a big to do list I try to break it down to manageable components and start with one thing at a time :D