Zucchini + Egg Soufflé

We love having friends over for healthy brunches on weekends and this recipe has been a favorite.  It looks impressive, but it's extremely easy and satisfies almost all diets out there (as long as you can eat eggs).  Prepare ahead of time and have everything cooking in the oven when your guests arrive, so all you have to do is plate and serve.

*Gluten-free, dairy-free, vegetarian, Paleo, refined sugar-free
Serves 4 - 6


1 Medium red onion
1 Medium Zucchini
Small package button mushrooms
12 Organic, free-range eggs
Olive Oil
Salt & Pepper

4-6 Sweet potatoes
1/2 cup Pumpkin seeds
1/8 cup Raw Coconut Oil
Salt and Pepper

Pre-heat your oven at 450 degrees.
Make sure you have a nice ceramic casserole dish that can go in the oven.  A round one makes a beautiful soufflé, but square will work too.  You will also need some parchment paper.  First, lay out your parchment and place your ceramic on top of it.  Trace the bottom with a pencil onto the parchment and then cut out your shape.  This will be used to line the bottom of the dish to keep your eggs from sticking.  Then cut out a strip of parchment long enough to wrap around the sides of your dish so that the entire inside is lined with parchment.  To get the parchment to stick to your casserole dish, be sure to take an olive oil-soaked paper towel and wipe the entire inside.

Once your dish is lined, you're ready to prep your veggies.  Cut your onion in half.  Set aside one half of the onion for your sweet potatoes and then dice the other half and place in a large skillet.  Next, slice your zucchini into thin 1/2 moon shapes, slice your mushrooms and place in the skillet with a generous drizzle of olive oil, a splash of water, salt and pepper.  Cook on medium heat until onions are translucent and veggies cooked through.

While your veggies are cooking, crack 12 organic, free-range eggs into a large bowl.  Add some sea salt and pepper to taste and whisk.  When your veggies are cooked through, add them to this bowl and stir the mixture together.  Then pour it into your parchment-lined ceramic dish and cover.  

Also while your veggies are cooking, get your sweet potato dish ready.  Peel and chop all of your potatoes and place into another ceramic dish.  Cut the remaining 1/2 red onion into long strips and place in the pan.  Drizzle with about 1/8 cup coconut oil.  Sprinkle the 1/2 cup pumpkin seeds. Salt and pepper the mixture generously and toss to evenly coat all of the potatoes.  Cover with a lid or tin foil.

Once both dishes are ready, place them in the oven.  Depending on the size/depth of your soufflé, it could take anywhere from 35 minutes to an hour to cook.  So be sure to check it often.  As the eggs cook, the dish will rise, so you may need to remove the lid eventually as well.  The potatoes should take about 40 minutes to cook, but after 30 minutes if they are getting softer, you can uncover them and let some of them crisp up a bit.  Remember, all ovens cook differently, so check your dishes a few times to see if you require more or less cooking time.

To plate your dish, I like to use a huge cutting board, place the soufflé in the center surrounded by the potatoes.  Then you can slice the souffle like a cake in front of your guests and plate it for each person.  I often garnish each plate with a simple arugula salad for some extra greenery:  arugula and parsley tossed in olive oil, apple cider vinegar, salt and pepper.