Spinach Soufflé By RenéE

• 1 1/2 cups egg whites or 5 Large Eggs
• 1 box spinach Frozen Birdseye Chopped, cooked and drained
• 5 portobello Baby, 's Sliced Thin
• 4 vine tomatoes
• 5 ounces shredded mozzarella
• 2 grated cheese
• fine sea salt
• black pepper

1. Spray your plate with Olive Oil Mist. Slice around 5 Baby Portobellos, very thin and place at the bottom as a crust in your plate. Meanwhile mix your chopped Spinach with Egg Whites a few ounces of shredded Low-Fat Mozzarella, some fine Sea Salt & Fresh Ground Black Pepper.
2. Pour mixture on top of mushrooms. Slice a few Vine Tomatoes and place on top, with a tablespoon of Grated Cheese and some Mozzarella. Bake at 350 degrees for about 45 minutes or until golden on top. You can add what you like to it, like potatoes or bacon. It replaces making individual omelets for guests.

egg whites, birdseye, portobello, tomatoes, mozzarella, grated cheese, salt, black pepper

Taken from www.yummly.com/recipe/Spinach-Souffle-By-Renee-1671674 (may not work)