Egg White Souffle Baskets with Pancetta, Veggies and Goat Cheese

Pancetta….what a wonderful ingredient that is. It will give fantastic aroma to the dish, crunch and protein that we all need for the day.

This recipe I love to make for the breakfast but it can be lovely brunch, lunch dinner side or anything in between. So light, fluffy and super tasty. For the cheese I chose goat, ultimate bacon companion , slowly baked and melted. Veggies, bell pepper and red onion, that is all you need and you will get super meal idea. This is another gluten free recipe. I hope foodies with allergies and sensitivities will find it very helpful and useful.


1 bell pepper
half red onion
4 egg whites
1 cup diced pancetta
1 small packet of Madame Chevre Goat cheese

Preheat oven to 400F.
Using stand mixer beat egg whites till frothy not to stiff.

On the medium heat using fry pan, grill onions, bell peper and bacon till nicely brown.
Season with little salt (bacon is already salted) and fresh ground pepper.

Set aside till completely cool down.
Using 6 cup muffin pan with silicon cups add chunk of goat cheese on the bottom of each cup.
Very carefully and easy combine one part of the egg whites with grilled mixture.
On the top pf every cup add additional egg whites and peace of cheese.
Bake for 16-19 minutes.
Serve immediately. Wonderful with chilled non fat yogurt on the side.




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