A great way to change up the same old breakfast routine! Bake this the night before and quickly warm it up in the microwave. This is a great combination of savory flavors.
45 g raw egg whites, whipped into stiff peaks
25 g 40% heavy cream
24 g Swiss chard, raw, chopped fine
14 g olive oil
12 g egg yolk, raw
2 g Dijon mustard, Grey Poupon brand
15 g European-style butter
Optional: salt/pepper, garlic powder
Preheat the oven to 350°F. After measuring all ingredients on a gram scale, fold the cream, Swiss chard, olive oil, egg yolk, mustard, and optional seasonings into the egg whites. Place the butter in a 16-oz ramekin, and melt in the microwave. Swirl the melted butter around in the ramekin to cover the bottom and sides. Pour the egg white mixture into the ramekin and bake for about 25 minutes or until cooked thoroughly.
CALORIES: 401
1.9 g CARBS
