I was watching a Nigel Slater episode and saw him put together a cheese souffle. And it was low carb! Since the dishes he makes seem to be very simple, I thought I would give it a try. As he also tends to make (what looks like) somewhat flavorless items, I added a bit more spices. Next time I think some chives or green onions would be a nice addition.
Taste wise, it basically tastes what it sounds like. Eggs and cheese. Like a super fluffy omelette. As a side note, I read that you can reheat them in the microwave. I’ll give it a try tomorrow and let you know how that goes. But really, they need to be served hot and fresh from the oven.
Next day: as I had 2 soufflé’s to experiment with, I nuked one and cut one into fingers and fried in browned butter. Both worked fine! I liked the slightly crispy soufflé fingers and hubby liked the nuked version.
Cheese Souffle
Ingredients
- 4 ramekins
- 4 large eggs
- 100 gm freshly grated parmesan
- 300 gm of a variety of cheeses**
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1/2 tablespoon dry mustard
- 1/2 tablespoon garlic powder
- 100 ml / almost 1/2 cup double cream
- Salt and pepper
Instructions
- Butter or pam spray the ramekins, sprinkle the bottom of the ramekin with the grated parmesan.
- Separate the eggs, yolks into a medium bowl and whites into another.
- Grate the cheese (leave out the parmesan) and place in the bowl with the yolks.
- Add the double cream, herbs and salt and pepper and mix.
- Whip the egg whites until peaks form. Take 1/3 of the whites and fold into the cheese mixture until well mixed.
- Take the remaining whites and gently fold in. Once incorporated, measure into the ramekins.
- Sprinkle with more grated parmesan.
- Bake at 400°F for 10-15 minutes until they are puffed and golden (it actually took about 18 minutes in my stove).