Egg White Vegetable Souffle with Natto, Avocado and Golden Berries

Ingredients

• 2 cups liquid egg whites, Bob Evans or equivalent, whipped to stiff peaks
• 0.25 tsp sea salt, for egg whites
• 0.25 tsp fresh ground black pepper, for egg whites
• 0.25 tsp garlic powder, for egg whites
• 0.25 tsp onion powder, for egg whites
• 2 whole Indian eggplants, diced
• 2 spears asparagus, stems sliced, flower tops reserved and added in last 3 minutes
• 3 cloves fresh garlic, chopped
• 0.25 cup red onion, diced
• 2 tbsp fresh Thai basil leaves, chopped
• 2 tbsp fresh cilantro, chopped
• 0.25 cup roasted red peppers, chopped, jarred Peloponnese brand or similar
• 0.25 cup BBQ pulled jackfruit, The Jackfruit Company BBQ variety
• 0.25 tsp coconut oil, for sauteing
• 0.25 tsp avocado oil, for sauteing
• 0.25 tsp olive oil, for sauteing
• 0.25 cup vegetarian parmesan cheese or cheese of choice, sprinkled on top before baking
• 1 package natto, S-903 or similar, served on the side
• 1 whole avocado, sliced, served on the side
• 2 tbsp garlic herb cashew cheese, dolloped on avocado slices for serving
• 2 whole mandarin oranges, peeled and separated into segments for serving
• 0.5 cup golden berries, for serving

Instructions

1. 1

   Preheat your oven to 400 degrees F. Make sure your pan is oven safe. A non-stick oven safe skillet or a well-seasoned cast iron skillet both work well.

   Step 1
2. 2

   Pour the 2 cups of liquid egg whites into a clean mixing bowl. Using a hand mixer or stand mixer, whip the egg whites on high speed until stiff peaks form, about 3 to 5 minutes. The peaks should stand straight up when you lift the beater.

   Step 2
3. 3

   Gently fold in the sea salt, black pepper, garlic powder, and onion powder into the whipped egg whites using a rubber spatula. Use slow, careful folding motions to avoid deflating the foam. Set aside.

   Step 3
4. 4

   Heat the coconut oil, avocado oil, and olive oil together in your oven safe skillet over medium heat.

   Step 4
5. 5

   Add the sliced asparagus stems first. Saute for 2 minutes. Hold the flower tops aside for now.

   Step 5
6. 6

   Add the diced red onion, diced Indian eggplant, chopped garlic, chopped cilantro, and chopped Thai basil. Stir and saute over medium heat until the vegetables are tender and fragrant, about 6 to 8 minutes.

7. 7

   Add the chopped roasted red peppers, asparagus flower tops, and BBQ jackfruit to the pan. Saute everything together for 2 more minutes. Turn off the stovetop heat.

8. 8

   Add approximately one quarter of the whipped egg white mixture to the vegetable pan. Fold gently to combine. Add the remaining egg whites and fold in slowly. You do not need to mix thoroughly. Even out the top layer of egg whites without overworking them or pressing them down.

9. 9

   Sprinkle the parmesan or your cheese of choice evenly over the top.

10. 10

    Place the skillet in the preheated 400 degree oven. Bake for 5 to 10 minutes depending on your oven, until the top is golden brown and the souffle has puffed and set.

11. 11

    Remove from oven and let the souffle rest for 3 minutes before slicing. This helps it hold together when you plate it.

    Step 11
12. 12

    Slice and serve with natto, sliced avocado topped with garlic herb cashew cheese, mandarin orange segments, and golden berries on the side.

Nutrition Facts

Substitutions & Variations

• →Swap BBQ jackfruit for 1/4 cup ground chicken, turkey, or pork cooked into the vegetable saute for a meat-based version.
• →Use broccoli florets, roasted tomatoes, and mushrooms with rosemary, thyme, and calabrian chili paste instead of the eggplant and Thai basil for an Italian twist.
• →Replace cashew cheese with any soft cheese you have on hand, such as ricotta, goat cheese, or cottage cheese blended smooth.
• →Golden berries can be swapped for sliced strawberries, blueberries, or any fresh fruit you have.
• →Natto can be omitted if it is not available or preferred. Add a small serving of plain Greek yogurt or kimchi on the side for a similar probiotic benefit.
• →Any combination of tender vegetables works in the souffle base. Zucchini, spinach, cherry tomatoes, and shallots are all great options.