Skillet Soufflé
Skillet Soufflé might be just the side dish you are searching for. This recipe makes 4 servings with 281 calories, 15g of protein, and 22g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. If you have olive oil, salad greens, grape tomatoes, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, primal, fodmap friendly, and vegetarian diet. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
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, 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 souffl mixture and crumble the cheese over the top.
Bake until the eggs are puffed and golden, about 10 minutes.
Cut into wedges. Divide the souffl, salad greens, and tomatoes among plates.
Drizzle the greens with the oil and serve with the lemon.Tip: When you make the Skillet Souffl, keep in mind that deflating is part of the natural life cycle of any souffl. Though this skillet version is sturdier than the average recipe, don't be dismayed (or apologetic) when it eventually falls.