Skillet Souffle

Skillet Souffle

YES, you can do it.  They aren’t as hard as everyone has made them seem in the past.  And they’re deliciously light.  And forget the rumor about not running in the house while the souffle is baking!  Follow these steps and soon you’ll be pureeing broccoli and all sorts of sweet things into them!  A GREAT Mother’s Day recipe for brunch!!

SKILLET SOUFFLE

Skillet Souffle

3 eggs, separated
2 low fat turkey sausages, casings removed
2 T fat free cream cheese
salt
cooking spray

Skillet Souffle

Preheat your broiler while you prepare your souffle, but leave the rack in the center of the oven.  I use my KitchenAid to whip my egg whites, until they form soft peaks.  While that’s whipping away, brown the sausage in a skillet, remove from the heat, and stir in the cream cheese.  In a small bowl, whisk egg yolks and fold in the sausage.  And whatever seasonings you wish!  Garlic salt, minced onion, cayenne pepper.  Whatever.  Then gently fold 1/4 of the whites into the yolks.  Fold in another 1/4, and then all the remaining whites, careful not to break the whites but making sure they are fully combined.  Spray your skillet well, and gently pour the souffle into it.  Make sure it’s distributed evenly.  Broil for 3 minutes or until browned then turn the oven down to 350 and bake another 5 minutes.  Slide it onto a plate and eat immediately.  It’s may deflate a little!  Don’t think you did anything wrong!

Stay tuned for more versions of this light and fluffy entree!

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