I first came across this Andrea Reusing recipe on In Medias Recipe, my friend Carol ‘s blog full of beautiful photographs from the Santa Barbara farmers market and gorgeous dinners from her table.
A skillet souffle is not unlike a frittata or Spanish tortilla, except for the genius inclusion of baking powder that puffs this pretty thing up in a tall, firm sliceable, pie that serves up in slices. I count on this dish, making it two or three times a month. Satisfying, refrigerator-clearing, easy to reheat, this dinner is on happy repeat.
I have to fess up, though. I’ve changed up the original recipe quite a bit. Not only do I tend to keep the dish vegetarian but I try to cram as many vegetables as possible in the pan. (I’m not beyond scattering crisp bacon, pancetta or guanciale over my serving.)
And the other thing. I’ve made it substantially larger. You see, we like this egg dish just as much the next day for breakfast or lunch, either wrapped in foil and reheated in the toaster oven or served up at room temperature. One 10″ skillet souffle feeds us dinner and another meal the next day.
Out of the fridge, you’ll need a few eggs, something milky, all the kinds of cheese, onions of some sort. I dig out every vegetable, containers of leftover roasted veg, half a turnip, part of a cauliflower. Especially mushrooms. Consider these wonderful possibilities: broccoli (small florets), chiffonade of hearty greens like kale, collard, mustard, brussel sprouts (sliced very thin), carrots (julienned), winter squash (small dice), zucchini (grated) and so on.
And there are so many meaty options. BBQ? Bacon? Italian Sausage? Chorizo? Shredded chicken. Have some shrimp? Cook any meaty addition thoroughly before adding it at the same time as the cheese and greens. Or use it as a garnish.
See the possibilities? It’s a total sweep of the vegetable drawer, cheese drawer and little containers of dairy products. I’ll give you a recipe below for the skillet souffle we had this week, but don’t feel constrained by any of it.
By the way, Skillet Souffle screams out for a condiment. Try Spicy Ketchup. Or Tomato Chutney.
And relax. You can go to the store tomorrow.
Supersized Skillet Souffle (Monday’s version)
5 large eggs
3/4 cup whole milk
1/4 cup creme fraiche
•or other dairy like cottage cheese, sour cream, cream cheese
3/4 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon cayenne, or smoked paprika or pimente d’Espelette
2 tablespoons olive oil
1 tablespoon butter
4 scallions, sliced on the diagonal in 1-inch pieces
1-1/2 cups corn
1/2 cup cooked butternut squash
2 tablespoons unsalted butter, bacon fat, duck fat or schmaltz
1 cup chopped herbs (parsley, basil, cilantro, mint, small amounts of thyme, tarragon, rosemary, sage)
Big pinches of salt and many grindings of fresh pepper
1/2 cup Gruyere
1/2 cup feta
1/4 cup Parmegiano Reggiano
6 ounces baby spinach leaves or torn leaves of any bitter green
Preheat the oven to 425°F
Beat the eggs with the milk and creme fraiche until frothy. Stir in the flour, salt, baking powder and cayenne.
In a 10″ straight sided skillet (cast iron is great), heat the olive oil and butter until shimmering. Add the scallions and cook until they are just starting to wilt, about two minutes. Add the corn and cook until it begins to brown on the edges and is just beginning to stick a little. Add the squash and stir.
Add the butter (or bacon fat or duck fat or schmaltz) and get it really hot, the brush the fat up the sides of the skillet so the souffle won’t stick. Add the spinach.
Pour the egg mixture over the veg, scatter cheese evenly around . Slide the skillet into the oven. Wait for beauty and happy times, about 25 minutes away.