This skillet cheese soufflé is simplicity in a skillet. It’s a great way to use up whatever you have in the fridge, like the Swiss chard and artichokes I’ve used here, and it’s perfect for breakfast, lunch, or dinner!
I know that the words cheese soufflé evoke terror in the hearts of many. I get it, I really do. First of all, you have to have a special soufflé dish. Then, there’s the whipping of the egg whites and the making of the béchamel and the folding. Then, as if you weren’t already holding your breath out of pure fear, you have to worry that if you shut the oven door too hard or you accidentally stomp around, your soufflé will fall. Solution? Don’t make it.
Well, that’s not really a great solution, because soufflés are delicious and all that caution is maybe overdoing it a little. I’m not saying that you should go doing all the things I mentioned above to test the resolve of your soufflé, but it’s definitely not as scary as all that. But I’m not sure why I’m still talking about it, because this cheese soufflé is not that cheese soufflé.
A skillet cheese soufflé is much less terror-evoking. You don’t need a special dish, first off. Just a skillet. Second, there’s no béchamel. There is some whipping of egg whites but that’s really the hardest part of the whole thing. It’s not tall and fluffy like a standard baked-in-a-soufflé-dish cheese soufflé, but that’s okay. It’s still delicious.
I had some Swiss chard in my fridge that I needed to use up and thought that Swiss chard and artichokes sounded like a tasty combination. I used some smoked provolone chees that I had, which was definitely not a mistake. You should use whatever you have or whatever sounds good to you. I was going for a meatless affair but bacon, ham, or even shredded chicken would be perfect here. Have this skillet cheese soufflé for breakfast, lunch, or dinner-whenever you want it! Que sera sera indeed!
Try this skillet cheese soufflé for a delicious easy meal!
Yield: 2-4 servings
15 minPrep Time:
20 minCook Time:
- 1 tablespoon olive oil
- 1 bunch of Swiss chard, stemmed, cut into thin ribbons, and washed
- 3 large eggs, separated, plus one large egg white
- 1 tablespoon water
- 1/4 teaspoon salt plus more to taste
- 2 tablespoons butter
- 1/2 cup artichoke hearts (canned or frozen), well drained and coarsely chopped
- 2 ounces cheese of your choice, shredded (about 1/2 cup)
- Preheat the oven to 400 degrees.
- Preheat the oil in a 10-inch skillet over medium heat (I used my Lodge cast iron skillet) until shimmering. Add the Swiss chard and cook, stirring frequently, until wilted. Salt to taste and remove to a bowl. Set aside. Remove the skillet from the heat and wipe it clean.
- Place the egg yolks in a medium bowl and whisk with the water and the 1/4 teaspoon of salt. Wash the whisk and, in a separate bowl, beat the egg whites until soft peaks form (if you don't feel like getting an arm workout, you can use an electric mixer!). Carefully fold a spoonful of the whites into the yolks then fold in the remaining whites.
- Place the skillet over medium-high heat and add the butter. Tilt the pan to coat with melted butter. When the butter has melted completely, add the egg mixture and smooth with a spatula. Reduce the heat to medium and sprinkle the Swiss chard, the artichokes, and the cheese evenly over the top. Cook, shaking gently, until the edges have browned, about 2-3 minutes.
- Place in the oven and bake for about five minutes, until the cheese has melted and the soufflé is lightly browned and puffy. Remove from oven, cut into wedges, and serve immediately.