"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Skillet Souffle Recipe

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This recipe for Skillet Souffle, by , is from The Donnelly Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Wines
Added: Sunday, November 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 large eggs, separated
1/4 cup chopped fresh chives
1 tsp kosher salt
1/4 tsp black pepper
1 tbsp unsalted butter
4 ounces goat cheese
5 oz bag baby salad greens
1/2 pint grape tomatoes, halved
2 tbsp extra virgin olive oil
1 lemon, cut in wedges

Directions:
Directions:
Heat oven to 400. in a large bowl, whisk together the egg yolks, chives, salt, and pepper. 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. Meanwhile, melt the butter in a large nonstick skillet over medium low heat and tilt to coat the sides. Add the souffle mixture and crumble the cheese over the top. Bake until the eggs are puffed and golden, about 10 minutes. Cut into wedges. Divide the souffle, salad greens, and tomatoes among plates. Drizzle the greens with the oil and serve with the lemon.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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