I did a quick google search last night for “Phase I breakfast ideas” and one of the first ones to pop up was a souffle! I’ve never made a souffle, let alone tasted one, but I knew I had some goat cheese and eggs so I gave it a try!
- 1.25 ounces goat cheese (mine just happened to be four pepper flavor)
- 1 tablespoon fat free mayo
- 1 tablespoon skim milk
- 2 eggs
- cracked pepper
- dash of salt
Mix together with a blender (I used a stick blender) until the cheese is incorporated into the eggs. I poured mine into a 5 ounce ramekin, and was worried when I saw it fill to the top, but it was fine – I did cook it on a cookie sheet just in case there was major spillage!
I baked it at 425 degrees for 20 minutes, until the top started to brown and it was firm to the touch.
Of course, I made this last night, so today when I reheated it, it wasn’t as fluffy, but the taste was so light!!!
I had the last of my vanilla Chobani this morning too – need to stock up on those this weekend!
All together breakfast comes in at 417 calories, 20 fat, 37 protein, 18 carbs and 0 fiber.
Tony likes to have hard boiled eggs for breakfast, so I cooked up 8 of them last night – I asked Hannah, the queen of Sharpie’s, to put a mark on the eggs that were hardboiled:
Morning break is over – come back for Chicken Breast Cobb Salad with Roasted Red Pepper Tomato Soup with Balsamic Vinegar!