Breakfast Souffle

by on May 31, 2013 » Add the first comment.
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3 eggs
1/4 CU parmesean cheese (grated)
1/4 CU cheddar cheese (grated)
1/4 CU cooked spinach (pressed)
1/4 tsp Cream of tartar (preferred, but not required)
pinch of salt

1. Put greased (non-stick) pan over lowest heat possible to start preheating.
See special steps if you have an electric stovetop.

This should be (for example) a heat that will NEVER bring a pot of water to boil.

Prepare cheeses and spinach before you get started.

2. Separate egg whites from egg yolks
3. Beat egg white just until they begin to form peaks
4. Add cream of tartar and continue to beat just until mixed
5. Mix all other ingredients in separate bowl
6. Gently fold all ingredients together and beat only until combined
7. When skillet feels warm when you hold your hand over it, pour the eggs into the skillet and cover
8. Allow to cook (undisturbed) for 10 minutes.
9. Remove lid and preview souffle, and if it appears just a bit wet, cover and allow to cook 5 more minutes.
10. Slicing into wedges makes this easier to remove from pan

This may be difficult to do with an electric range, so if you have an electric stovetop replace “low flame” with the following:

1. Put 1/2″ water in large skillet
2. Prepare greased non-stick sauce pan and place in water.
3. Start heating water on lowest heat possible.
4. Proceed with the rest of the recipe as it is written

Try this with the addition of one of the following (chopped):
Black olives
Mushrooms
Bell peppers
Tomatoes

Find more like this: Grandpa's Use Only

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