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Skillet Soufflé
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| 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 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. Calories 288Calories From Fat 72% | |
| 23g | Fat |
| Sat Fat 9g Sodium 688mg Carbohydrate 4g Fiber 1g | |
| 3g | Sugar |
Protein 16g
What does this mean? See Nutrition 101 .
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