Skillet Souffle
Elevate your breakfast or dinner game with this light and airy Skillet Soufflé, a quick and easy take on the classic French dish that's perfect for two! Whether you’re in the mood for sweet or savory, this versatile one-pan recipe comes together with simple ingredients like eggs, milk, and a touch of flour. The real magic happens when you whip the egg whites to stiff peaks, creating a delicate, cloud-like texture that bakes to golden perfection in just 12 minutes. With minimal preparation and a cast-iron skillet, you can enjoy a puffed soufflé that’s as impressive as it is delicious. Serve it fresh out of the oven to savor its irresistibly fluffy, melt-in-your-mouth goodness. Perfect for date night, weekend brunch, or a cozy solo meal, this skillet soufflé is a must-try recipe for both beginners and seasoned cooks!
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Recipe Information
Ingredients
- 4 large eggs
- 0.25 cup whole milk
- 2 tablespoons all-purpose flour
- 1 tablespoon unsalted butter
- 2 tablespoons granulated sugar (for sweet version) OR grated cheese (for savory version)
- 0.25 teaspoon salt
- 0.5 teaspoon vanilla extract (if making a sweet version)
- 1 teaspoon butter or cooking spray
Instructions
Preheat your oven to 375°F (190°C).
Separate the egg yolks from the whites and place them in two separate, clean bowls.
In the bowl with the yolks, whisk together the egg yolks, milk, flour, and salt until smooth. If making a sweet soufflé, add the vanilla extract and sugar to this mixture. If making a savory soufflé, add grated cheese instead.
Using a hand mixer or whisk, beat the egg whites until stiff peaks form. This step is crucial for creating the airy texture of the soufflé.
Gently fold the whipped egg whites into the yolk mixture. Use a spatula and fold carefully to maintain the fluffiness of the batter. Do not overmix.
Heat an oven-safe skillet (cast iron works best) over medium heat, and melt the unsalted butter to coat the bottom and sides. Swirl the skillet to ensure the butter evenly coats the pan.
Pour the batter into the prepared skillet, spreading it evenly.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the soufflé is puffed and golden on top. Avoid opening the oven during baking as this can cause the soufflé to deflate.
Carefully remove the skillet from the oven and serve the soufflé immediately. It will begin to deflate as it cools, so serve and enjoy while it’s hot and fluffy!
Nutrition Facts
Calories |
615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.9 g | 49% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 793 mg | 264% | |
| Sodium | 896 mg | 39% | |
| Total Carbohydrate | 43.7 g | 16% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 28.4 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 193 mg | 15% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 388 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
