Ingredients
-
6
-
1/4
-
1
-
1/4
-
1
-
4
-
-
-
-
-
-
-
-
-
Directions
Skillet Souffle, Fluffier than scrambled eggs, this souffle is just as easy to prepare and is perfect served alongside a juicy wedge of melon and a green salad Note — When you make the Skillet Souffle, keep in mind that deflating is part of the natural life cycle of any souffle Though this skillet version is sturdier than the average recipe, don’t be dismayed (or apologetic) when it eventually falls Adapted from Real Simple Magazine , As a souffle junkie, I dreamed about making one quicker and in one vessel a skillet version This morning I woke up and Googled it’s possibility Sure enough There it was! Although I still love the eloquence of the dish version, it was fun to make and cut the work time down significantly A wonderful recipe I’ll make again Thank you!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Heat Oven to 400f |
|
2
Done
|
in a Large Bowl, Whisk Together the Egg Yolks, Chives, Salt, and Pepper. |
|
3
Done
|
in a Separate Bowl, With an Electric Mixer on Medium-High, Beat the Egg Whites Until Stiff Peaks Form. Using a Spatula, Gently Fold the Egg Whites Into the Yolk Mixture. |
|
4
Done
|
Meanwhile, Melt the Butter in a Large Nonstick Skillet Over Medium-Low Heat and Tilt to Coat the Sides. Add the Souffl Mixture and Crumble the Cheese Over the Top. Bake Until the Eggs Are Puffed and Golden, About 10 Minutes. Cut Into Wedges. |
