Day 19: Cauliflower Prosciutto Souffles

As I've previously mentioned, I am a big fan of sneaking pureed veggies into various recipes. Mainly cauliflower and spinach due to their mild, easily disguised taste. During my recent diet revamping I've been somewhat reliant on hardboiled eggs at lunchtime. They're easy, transportable and satisfying. One thing they DO lack is a lot of flavour. Rather than fall into a rut of the same, bland food day in and day out I decided to experiment with an impromptu baked egg recipe:

Ingredients:                           
6 eggs
1/2 cup pureed cauliflower
1/2 cup 2% plain greek yogurt
1/4 tsp cayenne pepper
salt and pepper to taste
Prosciutto or bacon

*Nutritional info (not including prosciutto or bacon):
Serving size: 1 souffle
Amount per serving: 56 calories
Calories from fat: 32.2
Total fat: 3.58 g/ 5%
Saturated fat: 1.25 g/ 6%
Cholesterol: 111.67 mg/ 37%
Sodium: 75.2 mg/ 3%
Total carbohydrate: 0.92 g/ 0%
Dietary fiber: 0.2 g/ 0%
Sugars: 0.69 g
Protein: 5 g/ 10%

Percentage of calories from:
Fat: 53%
Carbs: 6%
Protein: 35%

I blended the whole works in my Vitamix, but it could just as easily be hand whisked, so no need for fancy appliances. (And no- they're not proper souffles...I don't separate the whites from the yolks. I just really like the word souffle!) Here they are before baking:

Pour mixture into muffin tin to just below rim and garnish with the prosciutto or bacon if you desire (I sure do!) This recipe should yield 10 portions. Bake at 350 for 20-25 mins, until golden brown on top. They can be eaten immidiately or refrigerated for later use. A couple of these at lunch, paired with fruit or some raw veggies makes for a very satisfying meal. Bon appetit!

*I get the nutrition info from Livestrong.com's Daily Plate My Recipes. You just input the ingredients and it gives you the details. No guesswork.