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Bok choy Squash & Herb Souffle

Bok Choy, Squash, & Herb Souffle

Mysty Pfeffer
5 from 1 vote
Print Recipe
Servings 4
Calories 169 kcal

Ingredients
  

  • 1 Cup Bok choy
  • 1 small Onion
  • 2 small Cloves of Garlic
  • 1 Cup Yellow Squash
  • 1/2 Cup Quinoa precooked
  • 2 Sprigs thyme
  • 2 Sprigs Oregano
  • 2 Sprigs Parsley
  • 1/2 tsp paprika
  • 1 pinch cayenne
  • 1/2 tsp salt
  • 4 eggs
  • 1 tsp coconut oil

Instructions
 

  • Chop your vegetables and heat your skillet. (You can use ramekins and add a tablespoon of cottage cheese to make it light and fluffy. Or bake it for a tea party. I'm just keeping it simple (dairy free) and using a skillet.)
  • Add a teaspoon of coconut or avocado oil to your skillet then add the onions and garlic. Sauté a minute, then add the Bok choy and squash.
  • Sauté until the vegetables are tender about 5 mintues. Add the fresh herbs or 1tsp each dried herbs, spices, and salt.
  • Then add the precooked quinoa and stir.
  • Lastly, beat and add the four eggs and stir to mix them in well. Place the lid onto the souffle and let cook on low until the egg is cooked through. It takes about 5 minutes.
  • Top with a dollop of plain yogurt and fresh parsley and enjoy!

Nutrition

Calories: 169kcalCarbohydrates: 18gProtein: 10gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 164mgSodium: 368mgPotassium: 350mgFiber: 3gSugar: 2gVitamin A: 1192IUVitamin C: 17mgCalcium: 83mgIron: 3mg
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