Friday, August 29, 2008

Skillet Souffle

I was going to make a souffle for dinner but I waited too long to get started on supper. I remembered this recipe and thought it might work instead.

This recipe is one I must have clipped back in the early eighties (I think it's from Young Miss magazine and it's in my first "Recipe Book", taped next to a cookie recipe from a 1978 issue of Family Circle). You make it by whipping egg whites to stiff peaks and then folding in the egg yolks, herbs and salt and pepper. You then pour a cheese sauce over the omelette. (I used to make this version for myself in junior high and high school.) To make it lighter and simpler, I thought I would just fold the cheese into the eggs instead of making a sauce.

This version worked well. It was much faster than a traditional souffle and I'll definitely be trying this method out with other cheeses (I used cheddar today) and will also try adding in more flavors (like finely chopped spinach or ham). This omelette will be a lot prettier if made in a small skillet. I used a 10" skillet to make enough for two. It worked out ok, but I lost some beauty points since I had to flip the omelette in four pieces.

Skillet Souffle (Puffy Omelette)
Serves 2-3
  • 4 eggs
  • 1/2 cup grated cheese (nothing too runny: cheddar, Monterey jack, or parmesan are all good choices)
  • 2-3 tablespoons minced herbs (parsley, thyme, rosemary, chives, cilantro, etc.)
  • pinch of cayenne or dash of Tabasco
  • 1 tablespoon butter or olive oil
  • salt and pepper to taste
Separate the eggs, placing the whites in a large bowl and the yolks in a smaller bowl. Using an electric mixer, or a strong arm and a whisk, beat the whites to stiff peaks. (See picture to the right.)

Gently beat the yolks with a pinch of salt and few grinds of pepper. Fold the yolks, grated cheese and herbs into the whites.

Meanwhile heat a non-stick 10" skillet over medium heat. Add the oil or butter to the skillet. Heat the skillet is hot, pout the egg mixture into the pan. Cook for 1-2 minutes, until the bottom of the omelette is set.

Now the hard part: flipping the omelette. I had to cut the omelette into four pieces with my spatula and then flip each one. This resulted in a relatively unattractive presentation. (What I will try next time is sliding the omelette onto a plate, inverting the skillet over the plate, and flipping.) Cook for another 3-5 minutes, depending on how firm you like your eggs (for a souffle-like texture, go for the shorter cooking time).

This makes a very nice supper for two or three people. If you're dining alone, make a half portion in a 6" or 8" skillet.

1 comment:

Sunday Cook said...

This post is from my Mom:

"Ah yes, I remember it well! I'm sure you made it for yourself - definitely middle school - '82,3 or 4 - But I especially remember that you made it for me on Mother's Day or other such occasions. Don't recall the separate cheese sauce - I believe you made it with the cheese folded in as in the recipe on your blog. (Also, am not sure there were any herbs in your early version)"

Me again: I know I made the sauce at least once or twice, because I have vivid memories of using enough sauce for two on my omelette for one. :-)

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