Recipe Name Upside-down Breakfast Souffle Submitted by lacain_al Recipe Description This is good anytime, so don't save it for breakfast. Use frozen egg whites or fresh. A sprinkling of fresh basil, chives or mint after you have turned the souffle out of the pan. Quantity 1 Quantity Unit 9" metal frying pan Prep Time (minutes) 5 Cook Time (minutes) 8 Ready In (minutes) 13

Ingredients Amount Measure Ingredient 1/2 cup egg whites 2 tablespoons unsalted butter 1/2 cup, pieces or slices raw sliced mushrooms 1 dash sea salt dash pepper, to taste 4 ounces goat cheese, firm, crumbled slice, thin/small Roma Tomato, thinly sliced Steps Sequence Step 1 Preheat the oven to 400 degrees F. 2 In a heavy 9-inch prying pan that can go into the oven, melt the butter over high heat. Add the mushrooms, season lightly and cook until the mushrooms become soft but not brown. 3 While mushrooms are cooking, whip the egg whites to soft peaks adding salt and pepper to taste. 4 Arrange tomato over the mushrooms. 5 Quickly fold the cheese into the whites and spread out evenly over the mushroom mixture. 6 Place in the oven and bake for 8 minutes until golden on top. 7 Remove from the oven and run a spatula around the sides to loosen. Flip over onto a plate and serve immediately.