Cast Iron Skillet Souffle
A nice light little skillet souffle just perfect for two.
Servings: 4
Calories: 326kcal
Ingredients
- 1 tbsp butter for greasing
- 2 tbsp Grated Parmesean
- 4 tbsp butter
- 3 tbsp flour
- 1 tsp dry mustard
- 1/2 tsp garlic powder
- 1/8 tsp kosher salt
- 1 1/3 cups hot milk
- 4 ea Large egg yolks
- 6 oz Sharp chedder cheese Grated
- 5 ea egg whites
- 1 tbsp water
- 1/2 tsp Cream of tartar
- 1/4 cup Andouille Sausage diced
- 1/4 cup purple onion sliced
- 1/4 cup Green Pepper diced
- 1/4 cup Baby Portabellas sliced
Instructions
- Liberally grease the Dutch Oven with the room temperature butter.
- Sprinkle the parmesan cheese in and roll around the pan.
- Preheat oven to 375.
- Add 1 Tbsp. butter to skillet and saute Andouille, onion, peppers, and mushroom till soft. Set aside.
- Add 3 Tbsp. butter to skillet and heat until the water cooks out.
- Combine flour, dry mustard, garlic powder, and salt. Wisk into butter and cook for 2 minutes.
- Gradually wisk in the hot milk and cook till till it's thick and bubbly.
- Temper the egg yolks by gradually adding to the milk mixture a bit at a time stirring constantly.
- Remove from heat and add the cheese. Stir until incorporated.
- Whip the egg whites and cream of tartar and water until firm and glossy.
- Gently fold the whites into the skillet mixture by thirds.
- Pour the mixture into the Dutch Oven. Bake for 35 minutes and remove. Let cool for 10 minutes.
- Add toppings, and return to oven for 10 minutes.
Notes
Since this is cooked in cast iron, keep an eye on the heat. Medium to medium high should do it for the skillet. Let the skillet warm for about 15 minutes before starting.
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Nutrition
Calories: 326kcal | Carbohydrates: 16g | Protein: 19g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 4g | Cholesterol: 56mg | Sodium: 611mg | Potassium: 257mg | Fiber: 2g | Sugar: 5g | Vitamin A: 750IU | Vitamin C: 19.8mg | Calcium: 400mg | Iron: 0.7mg