Skillet Soufflé

Skillet Souffle
Sang An

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Serves 4
preparation
5
minutes
cooking
15
minutes

Ingredients

6
large eggs, separated
1/4
cup
chopped fresh chives
1
teaspoon
kosher salt
1/4
teaspoon
black pepper
1
tablespoon
unsalted butter
4
ounces
goat cheese
1
5-ounce bag salad greens
1/2
pint
grape tomatoes, halved
2
tablespoons
extra-virgin olive oil
1
lemon, cut into wedges

Directions

  1. Heat oven to 400° F.
  2. In a large bowl, whisk together the egg yolks, chives, salt, and pepper.
  3. In a separate bowl, with an electric mixer on medium-high speed, beat the egg whites until stiff peaks form. Using a spatula, gently fold the whites into the yolk mixture.
  4. Melt the butter in a large nonstick skillet over medium-low heat and tilt to coat the sides.
  5. Add the egg mixture to the skillet and crumble the cheese over the top. Bake until the eggs are puffed and golden, about 10 minutes.
  6. Cut into wedges. Divide the soufflé, salad greens, and tomatoes among plates. Drizzle the greens with the oil and serve with the lemon.
Sara Quessenberry
December 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 72 %
  • Fat 23 g
  • Sat Fat 9 g
  • Sodium 688 mg
  • Carbohydrate 4 g
  • Fiber 1 g
  • Sugar 3 g
  • Protein 16 g
What does this mean? See Nutrition 101.

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