Egg Soufflés Dinner

Starting the week off with a simple, quick and customizable dinner. Something your kids will love and that will take minutes to put together.

Egg soufflés:

• 12 eggs

• 1/2 cup heavy cream

• 1 tsp salt

• 1/2 tsp black pepper

• 1 tsp favorite spice mix (I used Tj’s green goddess)

• Toppings like tomato, basil, shallots, cheese, peas, shredded potato/carrot, sliced zucchini…
  

Yellow Rice:

• 2 cup basmati

• 3.5 cups water

• 1 tsp salt

• 1 tsp turmeric

• 2 tbsp oil

DIRECTIONS:

1. Preheat oven to 375 F.

2. Start with putting the rice to cook: wash the rice until the water that runs through is clear. Put in a pot with all other ingredients.

3. Bring pot to a boil for 2 minutes then lower to a simmer and cover the pot. Once almost all water is absorbed, turn off heat and leave the pot absorb the residual heat.

4. While the rice is cooking, start with egg bites. Mix eggs with heavy cream and spices. Whisk until homogenous.

5. Spray a muffin tin generously with non stick spray. Gently poor mixture until 3/4 of the tin. Place desired toppings on each egg bite.

6. Bake for 20 minutes and 2 additional minutes on broil.

Serve with yellow rice and chopped salad! This took me 15 minutes of preparation on the clock!

For full video, click here.

Enjoy,

Guila