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These flavor-packed soufflés take the stress out of breakfast time. If dairy agrees with you, feel free to swap dairy cream for the coconut milk and butter for coconut oil.
1/2 cup veggie mixture (below)
2 eggs
1 tablespoon coconut milk
salt
pepper
herbs of your choice
1 tablespoon coconut oil
1 leek, washed and sliced
1 6-ounce (170-gram) box mushrooms, sliced
1 cup fresh kale + 1/2 red or yellow pepper, chopped
1 and 1/2 cups fresh spinach
1/2 carrot + 1 zucchini, center section discarded, grated, sprinkled with salt, and squeezed through a cheesecloth to draw out excess moisture
Heat coconut oil in a frying pan and sauté leek and mushrooms until soft.
Add your add-ins of choice and cook just until incorporated. (For a variety, divide the leeks and mushrooms up and sauté each portion with different veggie combos.)
Preheat oven to 400°F (200°C). Generously grease as many ramekins as you want to prepare.
Multiplying amounts as needed, whisk together eggs, coconut oil, and vegetables.
Season to taste with salt, pepper, and herbs of choice.
Stir in the leeks and mushrooms, with the add-ons if desired.
Divide evenly among ramekins and bake for 25 minutes.Best enjoyed fresh, but can be refrigerated for up to four days, then served rewarmed or at room temperature.
Styling by Renee Muller Photography by Cayla Zahoran
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I haven’t checked the numbers on this recipe, but I do know one thing: starchy vegetables (such as carrots) are not part of Keto. This seems vegetable heavy and insufficient protein and fat. Great for a low carb diet.