ArcaMax

This is a ZReduction recipe. This recipe was submitted by Plan Z administrator, Jen. “I thought this dish would be difficult to make, but it was actually very straightforward and easy to do. Zola is right, if you can read, you can cook. And this soufflé was great. For those of you who are like me and are new to cooking – be brave and give it a try!” – Jen

Servings: Serves 2

Ingredients:

4 eggs, separated
3 tsp Truvia
2 apples peeled, cored and very thinly sliced (I used Pink Ladies)
½ tsp cinnamon (I used more, probably closer to 1 tsp)
½ tsp lemon zest – don’t leave this out or you’ll be sorry
½ tsp vanilla extract – I actually forgot to add this the first time I made it but it was still awesome
olive oil spray, or butter spray if you have it. YUM.

Instructions:

Preheat your oven to 375 degrees.

Toss your apple slices in a bowl with Truvia and cinnamon.

Spray a small pan with olive oil spray. You’re going to sauté your cinnamon/Truvia coated apple slices over a medium heat until the apples are nice and soft, about 5 minutes. They are sliced really thin so this shouldn’t take long. Taste them – if you want more cinnamon or Truvia, now’s the time to add it. Remove from heat and set aside.

Beat your egg whites with an electric mixer until stiff peaks form; this took me about 5-6 minutes. I had never done this before, but it is easier than it sounds. First, the egg whites got all bubbly. I kept mixing. Then they started to turn white. I kept mixing. Then they got bigger! I kept mixing. Then, the bubbles went away and they started to feel lighter in the bowl. I kept mixing. Then I could see little peaks in the egg whites. I thought they were done. Zola said, “Keep mixing.” The peaks got larger. I kept mixing. Then the peaks got stiffer. I could mold them into whatever shape I wanted. They were ten times bigger than they were when I started. The egg whites were ready. Take a moment to ooh and aah and then set those aside.

In a separate big bowl, mix the egg yolks with your electric mixer for 30 seconds. Add a tsp of Truvia, the vanilla extract and the lemon zest and mix for another minute until the yolks are nice and fluffy. Then with a big spoon, fold the egg whites into the egg yolks a little at a time. Stir them as little as possible, you want everything mixed together, but you want it to remain fluffy.

Now, get a small, oven proof skillet (I used a 7-inch cast iron pan) and spray it down with olive oil spray. Spray the sides of the pan too so the eggs won’t stick to the pan. Fan your apple slices along the bottom of the pan on medium heat and pour in the egg mixture to cover the fruit. Cook it like this for a minute and a half. Don’t mix it. Pop it into your oven for about 10 minutes or until the omelet is puffed and golden.

When you serve it, you will invert it onto a serving plate so the apples are on the top. I don’t have a beautiful picture of it on a platter because I was too energetic when I flipped it over and I missed the serving plate and part of the soufflé fell off the side. I had to piece it together on the serving platter. It wasn’t beautiful, but it tasted great! Dust with cinnamon or serve it plain. Super yummy breakfast food!

Serving Suggestions:

Once you get the hang of it, you can use any type of fruit you want. Try it with raspberries – this is super delicious.

In ZReboot, you can use pears or peaches. Heck, in ZReboot you could even make it with butter.

This dish made me feel super special. It is a great brunch alternative on a Sunday morning and because it puffs up so much, it looks like you’re eating a lot of food. ½ of this this soufflé would count as your protein and fruit for one meal, so you still get to eat a cup of cooked vegetables, unlimited salad greens and your breadsticks.

Ready – Set – Eat!
Jen