Herb & Cheese Soufflé


I can’t believe I have not posted on this blog in over a month. The time has gone by so quickly. There are so many items I have every intention to post about, so many recipes, but taking the half hour to sit down and do it is another matter. Apologies to my readers.

A quick update on my diet: Over the last month, I was doing fairly well at eating gluten free. I would stay away from all things gluten except maybe one item each day. This led to my hitting bottom again on the “feel good” scale. So this past weekend, I have started a 3-week cleanse and am 100% gluten free during this time. Once this is over, I have to be more conscious of what I’m putting in my mouth and how often I am doing so. The problem with being able to eat it occasionally, I need to make sure my occasionally is not equaling everyday as it was.

Last night, I was tired and not feeling like making anything too labor intensive or time consuming. After a quick search online, I found a recipe called Skillet Soufflé. What a great quick recipe that is extremely versatile! It has a chewy bottom layer, a light fluffy center and the top was crispy. The whole dinner took less than 20 minutes from beginning to end – and yes a real 20 minutes. Sometimes I find that the time on recipes doesn’t reflect how long it takes me to make them. I served it with a quick salad and it was perfect.

The recipe calls for goat cheese and I thought I had some but alas didn’t so I substituted Gruyère instead. I knew I did not have any fresh chives but that I had a much of other fresh herbs so purposefully substituted what I had on hand. I think this recipe could easily use a multitude of cheeses or herbs. I ended up using about 1 teaspoon chopped fresh marjoram, 1 teaspoon chopped fresh basil and 1/2 teaspoon chopped fresh thyme. The herb flavor was subtle, but I thought perfect.

Herb and Cheese Soufflé

Serves 4 (if you have big eaters, would say serves 3)

6 large eggs, separated

1 – 3 tablespoons chopped fresh herbs

1 teaspoon kosher salt

1/4 teaspoon black pepper

1 – 2 tablespoons unsalted butter

1/3 cup shredded cheese

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 oven-safe 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.

NOTES: Fresh herbs that would go well – chives, thyme, basil, parsley, cilantro, oregano, marjoram. I think you could add a couple dashes of spices too that would compliment like curry, chili powder or fennel. Cheeses that would go well – Gruyère or any Swiss, goat, aged cheddar, asiago, fontina. I think something with a little bite to it would be better than a mild cheese.


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