Skillet Soufflé

0701egg-salad
Photo by Sang An
Skillet Soufflé 3.0 27 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 288 calories
    • Calories 72 calories from fat
    • Fat 23 g
    • Sat Fat 9 g
    • Sodium 688 mg
    • Protein 16 g
    • Carbohydrate 4 g
    • Sugar 3 g
    • Fiber 1 g

Heat oven to 400° F.In a large bowl, whisk together the egg yolks, chives, salt, and pepper.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.Melt the butter in a large nonstick skillet over medium-low heat and tilt to coat the sides.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.Cut into wedges. Divide the soufflé, salad greens, and tomatoes among plates. Drizzle the greens with the oil and serve with the lemon.

Ingredients

  1. Check 6 large eggs, separated
  2. Check 1/4 cup chopped fresh chives
  3. Check 1 teaspoon kosher salt
  4. Check 1/4 teaspoon black pepper
  5. Check 1 tablespoon unsalted butter
  6. Check 4 ounces goat cheese
  7. Check 1 5-ounce bag salad greens
  8. Check 1/2 pint grape tomatoes, halved
  9. Check 2 tablespoons extra-virgin olive oil
  10. Check 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.