Super easy and delish!
I am trying out the Egg Fast ‘Diet’ right now so I decided not to add any Salt whatsoever. Just wanted to keep it pure and simple:
Egg Fast Rules:
If you are not having this as part of an Egg Fast, please feel free to eat it with some Bacon, Avocado Slices and Veggies like Broccoli or Cauliflower, it should make into quite a substantial meal then.
Spicy-Cheesy Keto Egg Souffle
Ingredients
3 Large Eggs – Yolks and White separated
1/2 heaped Tsp. Shichimi Togarashi (or replace with Red Pepper Flakes, adjust amount according to heat tolerance)
1 Tsp. Hot Sauce of Choice (I used Tabasco Smoked Chipotle)
2 Slices of Pepper Jack Cheese (approx. 1 Ounce/30 Grams) tear into small pieces
1 Tbsp. Unsalted Butter (I used Kerrygold)
Direction
Melt the Butter in a Microwave. Whisk the Yolks together with the Shichimi Togarashi. Add the melted Butter in (make sure that the Butter has cooled down significantly to prevent it from cooking the Yolks). Add the Hot Sauce and whisk well.
In a separate bowl, beat the Egg Whites with a handheld mixer until stiff but not dry. Fold the Yolk mixture into the Egg Whites, be careful not to over-mix. We want all the air from the Egg Whites to keep this Souffle as light and fluffy as possible. Pour into Ramekins, leaving some space at the top.
Place the torn-up Pepper Jack Cheese slices all over the Ramekin, and sprinkle some extra Shichimi Togarashi on top if you will. Bake in a preheated Oven (350°F/180°C) for around 10 Minutes.
Serve with some extra Hot Sauce for that extra kick and enjoy!
.::a good soup advice::. 