A few weeks ago I wrote a food column for the Essex Fells Magazine about mini omelet soufflés, and posted them on my Instagram account and my website.  Since the ingredients for these mini omelet soufflés are Passover friendly, here they are again. They are low fat, low calorie, vegetarian, healthy, yet tasty and indulgent.  And…they are Kosher for Passover! Enjoy these for breakfast or brunch.

Passover Mini Omelet Soufflés

Ingredients

  • ¼ cup red onion, chopped
  • ¼ cup red pepper, chopped
  • ½ small zucchini, diced
  • 4 eggs
  • 2 tablespoons whipped topping made from fat free cottage cheese and low-fat sour cream*
  • 1 large garlic clove, minced or squeezed through a garlic press
  • 2 tablespoons chives, snipped
  • salt and pepper to taste
  • garlic powder, to taste
  • pinch of red pepper flakes

Preheat oven to 350 degrees.  Spray a non-stick 6-cup muffin pan with Pam.

Spray a non-stick skillet with Pam, then heat for a minute. Sauté the onion, red pepper, and zucchini until softened, about 5 minutes.  Allow to cool for a few minutes.

Place eggs into a large mixing bowl and beat until frothy.  Add the sautéed veggies, the whipped topping, garlic, chives, salt and pepper, garlic powder, and red pepper flakes.  Beat all together well with a fork or electric mixer for a few minutes.

Spoon the egg mixture into the prepared muffin pan, filling each muffin cup about ¾ full.

Place in preheated oven and bake for about 20 to 25 minutes or until puffed and golden brown.  Remove from oven and serve immediately, if possible.  The mini soufflés will deflate after a few minutes, but they will still be delicious.  You can refrigerate them for a day or two and reheat, if desired.

Notes: *To make the whipped topping, place 1 cup of fat free cottage cheese and 2 tablespoons of low fat sour cream into a food processor and process until smooth and creamy.  You will have extra whipped topping. You can use it to make a fruit parfait.

3 servings