Easy-Peezy Puffy CheesyPosted: June 22, 2011
By now it’s pretty obvious that I like to cook and bake and eat good things. But there are some nights when making dinner is just too much.
Sometimes I’m just not in the mood, you know?
Last night was one of those nights. It was either leftover chicken, a box of macaroni & cheese or take-out.
Or … eggs and cheese and that leafy Romaine that I had in the fridge.
So this skillet soufflé was the ideal supper. Not only is it tasty, it’s also incredibly quick — cracking eggs to sitting on my plate took less than 20 minutes. I also had time to whip up a vinaigrette and a drink to wash it down.
Take that Rachel.
Swiss Cheese Skillet Soufflé with Romaine & Dijon Vinaigrette
For the soufflé:
– 2 eggs, separated
– 2 tablespoons of chives, diced
– 1 tablespoon of butter
– Large handful of grated Swiss cheese
– Garlic salt
– Cracked red pepper flakes
– Small non-stick oven-safe pan
– Hand mixer
For the vinaigrette:
– 1 teaspoon of Dijon mustard
– 1 tablespoon of red wine vinegar
– 2 tablespoons of olive oil
– Lemon juice
– Salt and pepper
For the salad:
– Romaine lettuce, washed and torn into pieces
– A few slices of red onion
Heat your oven to 400°.
In a medium bowl, whisk together the egg yolks and chives and season to taste with garlic salt, pepper and cracked red pepper flakes.
In a separate bowl, use the hand mixer to beat the egg whites until stiff peaks form. Using a rubber spatula, gently fold the whites into the yolk mixture.
Melt the butter in the non-stick pan over medium-low heat and tilt to coat the sides.
Off the heat, add the egg mixture to the pan and sprinkle the Swiss cheese over the top. Bake until the eggs are puffed and golden, about 10 minutes.
While the soufflé bakes, get the salad ready. For the vinaigrette, whisk together the Dijon mustard, red wine vinegar, olive oil and some lemon juice in small measuring cup (or jar) and season with salt and pepper. Set aside.
Optional: Use the remaining time to make your favorite cocktail — mine being a gin & tonic. Or, simply crack open your favorite beer, wine, soda or beverage of choice.
When the soufflé is done, cut it into wedges and place it on a plate with the salad. Pour the vinaigrette over the salad, sprinkle with a little Swiss, and dig in.
This soufflé is so light and fluffy. It really fills you up without actually filling you up. The vinaigrette is tangy and rich, and even tastes great on the eggs. The g & t really hit the spot, too.