Skillet Soufflé

Sang An

Serves 4 Hands-On Time: 05m Total Time: 15m

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

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 egg whites into the yolk mixture.
Meanwhile, melt the butter in a large nonstick skillet over medium-low heat and tilt to coat the sides. Add the soufflé mixture 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.

By Sara Quessenberry, January 2007

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Quick Tip

When you make the Skillet Soufflé, keep in mind that deflating is inevitable with any soufflé. Don't be dismayed―or apologetic―when it eventually falls.