Grilled Tomato And Egg Soufflé Recipe

About this recipe

A light and fluffy egg soufflé with grilled tomatoes, perfect for a satisfying and quick dinner. This eggetarian dish combines simple ingredients for a delightful meal.

Ingredients

• 2560G Casa Marrazzo Peeled Dop San Marzano Tomatoes, 2560G
• - Truffle Butter
• 50G Pepper Black Ground BWFO
• - Sunita Lemon Juice Organic
• 500G Two Chicks Free Range Liquid Egg White
• - Tata Salt

Instructions

1. 1. Preheat your broiler to high heat.
2. 2. Slice 6 medium tomatoes and place them in an iron skillet with 1 tablespoon of truffle butter, 1/2 teaspoon of Tata salt, 1/4 teaspoon of black pepper, and 1 teaspoon of Sunita lemon juice organic.
3. 3. Cook the tomatoes over medium heat for 5-7 minutes, stirring occasionally, until they soften and reach a near-serving consistency.
4. 4. In a clean, dry bowl, beat 1 cup of Two Chicks Free Range Liquid Egg White until stiff peaks form.
5. 5. Stir the beaten egg whites into the cooked tomatoes, mixing well.
6. 6. Gently fold the beaten egg whites into the tomato mixture, being careful not to deflate the whites.
7. 7. Place the skillet under the broiler and cook for 2-3 minutes, or until the top is delicately browned.
8. 8. Remove the skillet from the broiler and serve the soufflé immediately while it is still warm and fluffy.