Monday, March 28, 2016

My Skillet Breakfast: Oatmeal Souffle

My friend Lucy says "it's back on the wagon", as we head back to a normal routine after the Easter holiday. This breakfast is a perfect way to do just that.  The recipe, from Food and Wine Magazine, has high quality protein, whole grain, fruit and a whole glass of milk. 

Oatmeal Souffle

(Serves 1)

Combine oats, milk, sugar and salt in a saucepan.  Bring to a simmer and cook until thick, stirring occasionally.  Cool slightly.
1/3 cup dry oats
1 cup skim or soy milk
1 teaspoon brown sugar
Pinch of salt

Stir the egg yolk into the oatmeal.  Fold in the berries and lemon zest.
1 egg yolk
1/2 cup diced fresh strawberries
1/4 cup blackberries
1/4 teaspoon lemon zest

Whip egg white until stiff peaks form.  Gently fold the whites into the oatmeal.  
1 egg white
Scrape mixture into individual iron skillet.  Bake for about 20 minutes at 350F. until brown and puffy.  Garnish with a small amount of maple syrup.

Have a great week!



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