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Asparagus Souffle With Baby Spinach Salad - Kapha


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1/2 pound asparagus (about 8 spears), thinly sliced

1/2 green bell pepper, diced

2 cloves garlic, thinly sliced

2 whole eggs

4 egg whites

2 tablespoons reduced-fat goat cheese

2 tablespoons amaranth flour or oat flour

1/2 teaspoon baking powder

1/4 teaspoon salt

4 cups baby spinach leaves

2 lemons, cut into wedges

2 teaspoons extra-virgin olive oil

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