Oatmeal and Fruit Breakfast Souffle
Try this Oatmeal and Fruit Breakfast Souffle recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- pinch of salt
- 3 cups milk
- 1 cup rolled oats
- 4 large eggs separated
- whipped cream (optional)
- 2 tbsp. fine sugar
- 2 cups fruit (i used blueberries)
- 1/2 tsp. grated lemon peel
- Carbohydrate 12.3036250034389 g
- Cholesterol 558.300000007608 mg
- Fat 21.5601500024727 g
- Fiber 1.02262503862381 g
- Protein 20.2619375024498 g
- Saturated Fat 9.11943750141892 g
- Serving Size 1 1 Serving (240g)
- Sodium 236.686500030433 mg
- Sugar 11.2809999648151 g
- Trans Fat 2.82456250028759 g
- Calories 323 calories
Preheat the oven to 350-degreesspray a oven-proof pan with cooking spray.In a large saucepan, combine the oats, milk, sugar, salt and bring to a simmer. Cook over medium heat, stirring constantly for 15 minutes - until the mixture is the consistency of porridge.Remove the pan from heat.working quickly, stir the egg yolks into the oatmeal until the mixture is blended. Then fold in the berries and lemon zest.whip the egg whites in a stand mixer or with a hand mixer. Beat at medium speed until peaks form after about three minutes. Gently fold the egg whites into the oatmeal.Pour the mixture into the sprayed skillet pan and bake for 25 minutes.Serve immediately and garnish with whipped cream, confectioners sugar and/or syrup.
