Lemon Pepper Kale-Spinach-Mushroom Souffle

Easy High-Protein Post-Workout Recipe

Little Souffle Triangles

Nothing better than a quickly thrown together healthy meal. Even better when I can get it done, while doing other tasks at the same time!

Super simple and a great recovery meal after a workout.

What You Need

Any Type Of Mushroom Would Work

-) 1 Cup of Fresh Spinach
-) 1 Cup of Kale
-) 1 Cup of Chopped Mushroom
-) 5 Eggs
-) Olive Oil
-) Lemon Pepper
-) Salt
– Optional: Grated Parmesan

How To Get It Done

Kale and Spinach Get Crispy When Baked

1) Grill veggies in oven

Spread the spinach, kale and mushroom on a parchment paper, which fits into one of your baking dishes (needs to have a small rim). Sprinkle with olive oil, lemon pepper and salt.
Bake in oven @ 325F for 10 min

My Favorite Lemon Pepper – Salt Free!

2) Beat eggs

Either Use Fresh Eggs or Egg Liquids

While the veggies bake, beat the eggs like preparing for scrambled eggs. I like to add a little milk (1/4 to 1/2 cup of skim milk or almond milk) to make it fluffier.

3) Pour the whisked eggs over the grilled veggies

4) Bake @ 325F for 20-30 min. Duration depends on the size of the eggs. Make sure the eggs are fully cooked.

Fresh Out Of The Oven

5) I like to sprinkle Parmesan on it before serving

I had mine with a multigrain brown rice mix and a bowl of broccoli soup. Delicious!

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