This is a variation of Haylie’s Three pepper egg white soufflé.
A quick tip: I did the prep last night, ie. diced the mushrooms and peppers. Washed a sprig of parsley and stored them all in a ziploc bag.
2 tablespoons bone broth (or any broth of your choice)
1/2 cup diced red bell pepper
1/2 cup diced mushrooms
1/4 cup diced yellow onions (I did not use this)
1 large sprig of parsley
1/2 teaspoon cayenne pepper
6 large egg whites, room temperature or 1 cup liquid egg whites
1 teaspoon lemon juice
Sea salt and black pepper to taste
Preheat the oven to 350°F.
Heat a skillet over medium heat. Add the broth, bell peppers, and onions and sauté until soft. Stir in the cayenne pepper and parsley. Whisk the egg whites and lemon juice until stiff peaks form. Gently fold in the pepper-and-onion mixture. Pour the mixture into 2 bowls, dividing equally. Place the bowls on a baking pan and bake for 25 to 30 minutes, or until the top is golden brown and a knife inserted in the middle comes out clean. Add salt and pepper to taste and serve immediately.