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    Framed Cooks » Recipes » Recipes

    Basil and Goat Cheese Skillet Souffle

    Published: Jul 2, 2013 · Modified: Nov 8, 2023 by Kate Morgan Jackson · This post may contain affiliate links · 12 Comments

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    This easy basil and goat cheese skillet soufflé is easy, dependable, and totally delectable. It’s the perfect recipe to conquer your soufflé fears!

    I’ll be the first one to admit it – I’m a-skeered of souffles.  Until I came up with my recipe for No Fear Cheese Soufflé, I would I tremble outside the oven waiting for it to rise…and once it did, I would tremble outside the oven waiting and watching for it to, well, deflate.

    But this easy, light, elegant puff of a skillet souffle?  I’ve now made it over and over, and it comes out perfectly Every Single Time.  Plus it is laced with creamy goat cheese and fresh herbs.  Plus you can make it in a plain old skillet…no fancy souffle dish needed.  You’re in, right?

    Aside from the no-fear thing, this skillet soufflé also involves two of my favorite things.  Basil…

    And goat cheese.

    I know, I just decided the picture of the actual goat was cuter than the picture of the cheese.

    ok, how do I make this wonderful Basil and Goat Cheese Skillet Soufflé?

    You start with the usual soufflé method – separate some eggs, and whip the whites up with some cream of tartar and some salt until they are in nice firm peaks.  Beat the yolks up in  separate bowl, and stir in that creamy goat cheese and sweet basil, and then fold the yolk mixture gently into the while mixture until everything is just combined.

    Here’s where things get different, because you are going to melt little butter in a skillet and cook the egg mixture for just a minute or two – just until the eggs start to set on the bottom – and then you are going to pop the skillet into the oven until the souffle is all puffed and beautiful.

    This easy basil and goat cheese skillet souffle is easy, dependable, and totally delectable. It's the perfect recipe to conquer your souffle fears! Click to Tweet Now take it out, scatter a few more fresh basil leaves on top and serve it right up, because as with all things of this sort it’s going to start to deflate just a little as it cools…but not so much that anyone will notice amid all the deliciousness.

    So there you have it – skillet souffle!  No fear!  (Well, except for my impending kitchen renovation, but that is a post for another day….)

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    Basil and Goat Cheese Skillet Souffle

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    5 from 1 review

    This easy basil and goat cheese skillet soufflé is easy, dependable, and totally delectable. It’s the perfect recipe to conquer your soufflé fears!

    • Author: Kate Morgan Jackson
    • Prep Time: 10 minutes
    • Cook Time: 25 minutes
    • Total Time: 35 minutes
    • Yield: 4 servings
    • Category: Breakfast
    • Method: Stovetop and Oven
    • Cuisine: American

    Ingredients

    Scale
    • 8 eggs, separated
    • 1/2 teaspoon cream of tartar
    • Pinch of salt
    • 8 ounces goat cheese, torn into small pieces
    • 1/4 cup chopped fresh basil, plus extra for garnish
    • Fresh ground pepper
    • 2 tablespoons butter

    Instructions

    1. Preheat oven to 375.  Beat egg whites, cream of tartar and salt in a mixer until the egg white form firm peaks.
    2. In a separate bowl, beat egg yolks until creamy. Stir in cheese and basil, along with a generous grinding of fresh pepper.
    3. Mix egg yolk mixtures gently into egg whites until just combined.
    4. Melt butter in a 9 inch ovenproof skillet over medium heat. Pour in egg mixture and cook without stirring until bottom is just set, about 1 minute or two. Transfer to oven and bake until eggs are golden, about 20 minutes.
    5. Garnish with basil leaves and serve at once.

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    Comments

    1. Amy says

      August 25, 2019 at 1:54 pm

      Great recipe! I was able to assemble it and bake it quickly and easily. I think I would have benefited from a little more salt and pepper in the mixture. My husband enjoyed it, he loved the texture and consistency, but would have preferred a little meat in it. Has anyone tried it with a finely chopped ham or bacon? Is that too heavy for a souffle?

      Reply
      • Kate Morgan Jackson says

        August 27, 2019 at 2:19 pm

        Thanks Amy! I think a small amount of chopped bacon or ham would work just fine in this one…if you try it, will you come back and tell us how it came out? :)

        Reply
    2. Thomas says

      September 02, 2017 at 8:46 am

      Great post! Have nice day ! :) cpfgy

      Reply
    3. Nutmeg Nanny says

      July 16, 2013 at 11:37 am

      Basil & goat cheese?! Too perfect :) I am loving this souffle!

      Reply
    4. Suzanne says

      July 11, 2013 at 10:38 am

      We had this for dinner last night. In my husband’s words, “this is not good, it’s GREAT”. Not only was it a great meal but so easy to make. This one is a keeper.

      Reply
      • Kate says

        July 13, 2013 at 11:35 am

        I’m so glad! I always feel triumphant when my suppers pass my Southern’s husband’s “it’s a keeper” review! :)

        Reply
    5. Nessa says

      July 04, 2013 at 3:04 pm

      I need to make this!

      Reply
      • Kate says

        July 07, 2013 at 9:47 am

        You definitely DO!

        Reply
    6. Joanne says

      July 02, 2013 at 10:00 pm

      Well I am QUITE scared of souffles as well but I could never turn down anything that combines goat cheese and basil with my beloved eggs!

      Reply
      • Kate says

        July 07, 2013 at 9:49 am

        If I can do it you can DEFINITELY do it. :)

        Reply
    7. Robyn Stone | Add a Pinch says

      July 02, 2013 at 6:48 pm

      This souffle looks so amazing! It looks so fluffy and delicious!!! That goat – too cute for words!!!

      Reply
      • Kate says

        July 07, 2013 at 9:51 am

        I know – I really wanted to take him (her?) home!

        Reply

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    Kate from Framed Cooks

    Hi, I’m Kate! I’m a recipe writer, food photographer and devoted bacon lover. I’m so glad you’re here!

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