{Gluten and Dairy Free} Egg Souffle

Can you have eggs? If you are able to tolerate chicken (or duck!) eggs, I'd suggest giving this souffle from Healthy Fit Nutrition a try. I'd use regular bacon and add some Daiya cheese!

photo from healthyfitnutrition.net

Ingredients:

1-1/2 cups small broccoli florets

2 slices uncured turkey bacon

4 large eggs, separated

1 Tbsp arrowroot starch (can also use potato starch or corn starch)

2 tsp grained Dijon mustard

1 cup non-dairy milk alternative (I used unsweetened almond milk)

1/4 tsp salt

1/4 tsp black pepper

3 additional egg whites

1/4 tsp cream of tartar

Directions:

1. Preheat oven to 375 degrees and coat 6, 10-ounce ramekins with cooking spray.
2. Place broccoli in a microwave safe bowl.  Add a small amount of water and cover.  Microwave for 2-3 minutes or until very tender.  Drain off water and let cool.  Finely chop broccoli and place into a large mixing bowl.
3. Place turkey bacon onto a microwave safe plate and cover with a paper towel.  Cook for 2-5 minutes, turning every minute until very crispy.  Set aside until cool and then crumble.
4. Add the 4 egg yolks and the arrowroot starch to the broccoli and mix well.
5. Add crumbled bacon, mustard, non-dairy milk, salt and pepper and mix well.
6. In a separate bowl, beat the 7 egg whites until soft peaks form.
7. Add cream of tartar and continue to beat until stiff peaks form.
8. Using a rubber spatula, spoon half of the egg whites into the broccoli mixture and gently fold in.  Add remaining half and continue to gently fold until just mixed. Do not overmix.
9. Gently spoon mixture into prepared ramekins.
10. Bake on a baking sheet until puffed and firm to the touch, and an instant read thermometer reaches 160 degrees F, about 18-20 minutes.  Serve immediately.