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Savory Tomato Soufflé

If you are bored of the same omelets and frittatas, this souffle is the perfect thing to mix up your eggy breakfast or brunch.

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tomato souffle

tomato souffle

tomato souffle

If you are bored of the same omelets and frittatas, this souffle is the perfect thing to mix up your eggy breakfast or brunch.

The texture is amazingly light and fluffy.  And the cherry tomatoes melt in your mouth like candy.  With a little help from our friends at Maple Hill Creamery, the protein in the yogurt helps this souffle stay fairly stable in its shape without needing any wheat flour.

(As noted below, you can sub out for coconut cream but I haven’t tried it. It has nearly no protein but it *should* still work.  You might just get a looser texture or quicker-collapsing souffle.)

I recommend using the smaller sized cherry tomatoes in whatever pint you pick up.  They’ll cook down and caramelize faster in the relatively short cooking time.

And I love making these in individual portions.  Cook time is quicker.  Plus it’s so much easier to grab out of the fridge to reheat that way.

Get a printable PDF of the recipe

Savory Tomato Souffle

Yields: 4 servings

4 eggs, yolks & whites divided

1/2 tsp. sea salt

5(ish) oz. pastured plain whole milk greek yogurt (I love this one)

1 garlic clove, minced

1/4 tsp. black pepper

1 tsp. fresh thyme leaves

1/4 c. almond meal

2 tbsp. grated raw parmesan cheese

6 oz. cherry tomatoes


Preheat the oven 350F.  Lightly grease 4 large ramekins.

Place the egg whites and the sea salt in the bowl of a stand mixer fitted with the whisk attachment.  Reserve for later.

Add the egg yolks, yogurt, garlic, black pepper, thyme leaves, almond meal, and parmesan cheese in a large bowl.  Whisk well until reaching a thin, smooth batter.

Turn the stand mixer to low to begin to whip the egg whites.  Once frothy, increase the speed to medium-high and mix until stiff peaks form. (You can also use a hand mixer, just be patient and ensure you achieve a very stiff peak.)

Immediately add the egg whites to the batter in 3 stages.  With each addition, fold the whites in gently to keep from deflating the whites too much.  Once fully mixed, the batter should still be airy and slightly thicker than before adding the whites.  Portion the batter between the 4 ramekins, filling to a maximum of 2/3 full.  Drop the cherry tomatoes into the batter, as desired (I added 4-6 per).

Bake for 18-20 minutes, or until the souffles have puffed over the top and are golden brown.  Remove from the oven to rest 3-5 minutes before enjoying.  Resting longer will cause the souffles to collapse a greater amount, which won’t change the taste as much as the experience!

Notes: while I haven’t tried it, it should be possible to make this dairy-free by swapping the yogurt for coconut cream and leaving out the parmesan.

  1. Rebecca Ratliff says:

    I’d never made any kind of soufflé before but wanted to make a fancy brunch for friends and figured, What the heck? Fortunately these came out perfectly! They were relatively easy to prep and they puffed up nicely in the individual ramekins. I couldn’t find grass-fed whole milk Greek yogurt, so I used grass-fed whole milk regular yogurt and that worked well, in case anyone has as much trouble finding grass-fed Greek whole as me. Why is low-fat/no-fat yogurt even a thing?? Anyway, all my non-Paleo friends loved these and I will make them again next time I want to impress.

    1. That’s great feedback. Now that we’re in AZ, i am having a really hard time finding grass-fed greek yogurt too. Even at Whole Foods! So thanks. And seriously, I feel like I’ve been wondering for years how non-fat/low-fat yogurt is STILL so popular. Honestly, I think it tastes gross! 😛

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