Egg Souffle (not really) in a microwave : Breakfast Ideas : Active Low-Carber Forums

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Nancy LC

Tue, Oct-11-05, 10:43

Ok, no idea what this is really. Lots of times I take raw eggs to work, having cracked them into a container. I mix with water and shake the heck out of the container until the egg and water is combined, pour into a bowl and microwave. It puffs up into a giant egg brain. Pretty good though... but a bit plain.

So today I decided to try something wild. I added 2 large, heaping Tbl. of pumpkin, some ginger and cinnamon, some SF vanilla syrup, a dash of dark molasses (optional) and a squeeze of lemon. I was just going for flavor.

I took that mess to work, shook it like mad and poured it into a paper bowl and nuked for 2 minutes. Its a pumpkin-y egg souffle! Quite a bit tastier than my usual boring egg bowl.

LadyBelle

Tue, Oct-11-05, 19:01

Have you read the mock danish recipie? This is kind of on that line minus the cream cheese. Which could be a really great thing for a dairy addict like me. I need more fast snacks and meals without dairy.

Nancy LC

Wed, Oct-12-05, 10:05

Yes, I have made that in the past. I'm doing low-cal now so I avoid cream cheese a bit because of that.

Today I modified this a wee bit. I am using 2 eggs (instead of 3) and 2.5 oz of pumpkin, and 2 oz of low fat ricotta. The raw ingredients are just awaiting a good shaking and pouring into the paper bowl to be nuked. :D