We all have those nights… regardless of whether we live with a roommate, a significant other, our parents, siblings.. where we are on our own for dinner.
In all honesty – these are some of my favorite nights – when I get to do my own thing – and can eat things that I like – and it doesn’t necessarily have to appeal to the tastebuds of the above mentioned individuals.
What can be difficult though – is making a dinner – with a single portion (or close to it)
Don’t get me wrong – I LOVE leftovers. But 3-5 servings of leftovers can be a little much.
With many recipes, I also don’t feel like putting in all the work of making a full fledged meal.. for just me.. the one and only.
However, the Egg White Souffle Dinner Cake that I am about to show you – is an exception. To be quite honest – I enjoy making it just for one person – and probably would not be a fan of making more servings.
These “cakes” are a great texture. Below, I’ve chose my own add-ins – but you can really through in anything you like! Different veggies, cheeses.. even a protein if the eggs don’t do enough for ya!
Egg White Souffle Dinner Cakes for One
- 3 Egg Whites
- 1 cup fresh spinach, chopped
- 3 tbps chopped onions
- 4 stewed tomato halves (leftover from my Paella)
- Dash of Garlic Powder
- Dash of Pepper
- Dash of Chili Powder
- Preheat Oven to 365* (I like weird numbers)
- Cook up your spinach in a small skillet – using a dash of oil if you would like. Cook until the spinach has dramatically decreased in size.
- Add onions and tomatoes to spinach – and cook for 2-3 more minutes. Remove from heat.
- Separate your egg whites and put them into a bowl. Add garlic powder, pepper, and chili powder
- Using a hand mixer, beat your eggs whites until they are fluffy.
The will go from this…
To this.. In about 5-6 minutes of consistent beating.
When your whites have reached their optimal consistency, you should be able to make peaks when you remove the mixing blades.. like so:
- Fold in your veggies
- SPRAY A MUFFIN PAN WITH NON-STICK… (Super duper important that you do this adequately!)
- Spoon mixture into 3-6 muffins – depending on the size that you would like your little cakes.
- Bake for 13-15 minutes – until tops are nice a browned
It is amazing how much food you can create from 3 little egg whites! They become so voluminous through the beating!
This meal is pretty quick and easy – and it doesn’t require a whole lot of ingredients. Basically – if you have egg whites and random veggies/cheeses – you are all set!