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    Hey! I'm Beth - a 27 year old foodie living and working in the Washington, DC area who has lost almost 90 pounds through Weight Watchers. I love good food, wine and getting creative in the kitchen, and then balancing that out with running, The Shred, and yoga. Please feel free to browse around and hopefully you'll find some ideas, recipes and motivation!

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Easy Skillet Soufflé for Two

Hi guys! Since Wil is in the restaurant industry and has to work tomorrow night, we’re celebrating Valentine’s Day today. I was in charge of making brunch today after church, and then he’s taking me out to a nice dinner tonight – should be fun!

I ended up making this incredible Skillet Soufflé for brunch that was so easy, but seemed so fancy. It was delicious, healthy, and really took the eggs to a whole different level. I know “Soufflé” can seem like a scary/intimidating term, but this one is pretty fool proof and has just 4 ingredients! Get up a few minutes early tomorrow and make this for your valentine!

Skillet Souffle for Two: (10 pts+ total, so 5 pts+ for half the dish)

Here’s what you need:

003

  • 3 eggs
  • 2 tbsp fresh dill (or other herb of choice)
  • 1/2 tbsp butter
  • 1 oz soft goat cheese

BTW – I found these goat cheese medallions at Trader Joe’s and they are awesome.

I love goat cheese, but those little tubes of it can get so messy and are hard to use up before they go bad/get everywhere. These are single servings (1 oz) with just 2 pts+ per container and are super portable. I think it was 3.99 for a pack of 8 of them – totally worth it!

Ok, back to the task at hand.

First, preheat your oven to 400º.

Next, separate the eggs, putting the whites and yolks in separate bowls. If separating eggs in the shell scares you, just do it with your hands – which is what I do. Crack the egg directly into your hand over the bowl for the whites to go in.

Move your fingers around a bit to let the whites fall through into the bowl, careful not to drop the yolk. Once all the whites have gone through your hands into the bowl, the yolk should stand alone and is ready for the other bowl.

After all three, you’ll have two separate bowls – one with three yolks, and one with three whites.

Add the dill plus salt and pepper to taste to the yolks, and beat with a fork until well combined.

Now, using an electric mixer, beat the egg whites. If you don’t have an electric mixer – go get one. I got this one at Target for 6.99 (full price).

You want to beat the whites for 2-3 minutes.

Until peaks form when you (turn off and then) remove the mixer. It should look like this:

Now, add your yolk mixture to your whites.

And gently fold the mixture together with a spatula until well combined.

In a cast iron skillet (or a pie plate if you don’t have one), place the 1/2 tablespoon of butter.

Melt over medium-low heat, swirling it around so the butter coats the entire bottom of the pan/pie plate.

Now, add the egg mixture to the skillet.

Crumble the goat cheese on top.

And place the skillet in the preheated oven for 10 minutes, until the souffle has risen and is browning on top.

Loosen the souffle from the sides of the skillet with a spatula or butter knife, and the entire souffle should slide out of the pan and stand on its own.

How beautiful is that?!

Serve immediately with your side of choice. I mixed up a simple arugula salad with some carrots, red pepper, and green beans and it went perfect with the souffle.

The souffle is so fluffy from whipping the egg whites and has this incredible, airy texture.

Each bite was so delicious and Wil couldn’t get over how yummy and simple this dish was to make!

The melty goat cheese and fresh dill add such a subtle and fresh flavor to the eggs and make for a perfect brunch dish if you’re looking for something a little special, but still do-able.

The entire skillet has 10 pts+, so if you divide it in half, each piece has just 5 pts+ and it’s a good amount even though its just 1 and a half eggs. Make this soon!

Are you a fan of eggs? What’s your favorite way to have them? I love eggs, but only ever eat them on the weekends. This dish is definitely up there with my favorite preparations, but I also love eggs straight up poached.

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42 Responses

  1. Why oh why can’t TJ’s be closer? Those medallions are adorable! I want! lol

    That souffle is GORGEOUS and looks delish!

    I’m a big fan of eggs. They’re so yummy 🙂 Over-easy is my fav, but I like them just about any way.

    • If you ever go somewhere that they have a TJ’s – stop by! There’s tons of non perishable stuff there that you can’t find anywhere else! The medallions are awesome – I just found those very recently!

  2. do you think you could add spinach and tomato?!

    • I think so! You’d want to cook the veggies first, before mixing them in. The only thing is the texture of it is really delicate, so you want to be careful that you cut everything up really small so it doesn’t weigh down the souffle. If you do try it, let me know how it turns out!

  3. That looks so good and so fancy 🙂

  4. This looks amazing and so easy! I also love the technique you shared for separating eggs… I’m such a fumble when it comes to that!

    I’m going to try to make this dish this week!

  5. Wow I love this! Definitely planning to make this soon. And I’ll be on the lookout for those goat cheese medallions!!

  6. BETH!!! This is a recipe I need to try — I love goat cheese and I love eggs – I bet this tastes fantastic!

    Eggs are easily one of my favorite foods — I love them sunny side up with toast or scrambled with a few veggies.

    • Ohh good!! I hope you try it – its SO good. Plus it’ll go well with your 2 new recipes a week! It could definitely work for breakfast for dinner, too. 🙂

  7. This is BRILLIANT! I will be trying it for sure 🙂

  8. Now there’s something new to try… It really does look pretty manageable! Thanks, lady! 🙂

    Now watch me mess it up… lol

  9. WOW! That looks amazing! I want to make this asap. I love how fluffy it is. Mmmm goat cheese…

  10. Wow this looks delicious and healthy! Can’t wait to go buy some goat cheese and dill 😀

  11. Your souffle looks incredible!! I love those goat cheese medallions too. I eat eggs a couple of times a week, usually for quick dinners when I’m pressed for time 🙂

  12. Wow, I’ll definitely be trying this one, it looks so good!

  13. Oh my gosh, Beth! That looks delicious!!!! I’m definitely going to try that out.
    Also- I feel really stupid for never thinking to separate egg whites out that way! I’ve never made anything with egg whites only, because the idea of separating them was daunting! Hahaha

  14. Hi Beth- I just stumbled upon your site here a few days ago, and I am very inspired by you. Congrats on all that you have accomplished. I am newly 24, and a newly divorced, single mother of a 3 year old and I am looking to get back into shape. I was really fit before and during my pregnancy, and I am trying to get back to that fit lifestyle. I have had alot of health issues, and am really stuggling with the fitness part of everything seeing as I have so little time. Reading about your accomplishment really helps to get me motivated, and I would like to say thank you for sharing your story and helping others like me to try to achieve our goal. Good luck at reaching your goal! [=

  15. omg that looks amazing i have never made a souffle before but im definitely trying one after this!

  16. I’m so impressed! I need to try this technique out.

  17. OMG Beth, that looks amazing!!! Okay, this recipe I’m really going to have to try =)

    Thanks for the awesome step-by-step pictures. That was really helpful!

  18. Wow, thanks for making a souffle seem so much easier to conquer! This goes on my list of dinner for the week!

  19. I just made the souffle…it was delicious! Thanks for the recipe!

  20. […] Beth’s soufflé recipe that I can’t wait to try. 5 pts/roughly 200 cal per serving. Serves […]

  21. Just wanted to let you know that I made this soufflé tonight! Yummy! Love the goat cheese touch. 🙂

  22. This is an awesome recipe! I never knew anything about souffles, but will be making this very soon.

    We love eating egg dishes in my house holds, but typically just make massive scramble mixed with lots of vegetables.

  23. […] For pictures to go with step by step, check out this. […]

  24. That looks soooooo good!!! Bookmarked!

    Great blog; happy I found you!

    Mary xx
    Delightful Bitefuls

  25. Trying it now with Herbs de Provence and Laughing Cow Light Garlic and Herb. Your recipes, food combos and successes have totally inspired me to joing WW to fight off these pesky 15 pounds. THANK YOU!

  26. […] followed Beth’s recipe…except I couldn’t find my electric beaters, so I used a whisk. I don’t think that whipped up […]

  27. […] Beth for sharing your egg soufflé recipe […]

  28. […] Yummy food you make: Quinoa Burgers are my favorite lunch/dinner recipe, and the skillet soufflé is my favorite breakfast/brunch/anytime […]

  29. […] Keep up with menu planning. I’ve done pretty good with this one! New meals included Tempeh Tacos, Skillet Souffle, and Peanut Sauce with Summer […]

  30. […] Dinner was Beth‘s skillet souffle. […]

  31. Bit late to the party but just made this and its delish! I didn’t have any dill (or any herbs, and the shops shut early because of a memorial day here tmrw so couldn’t get any) and used feta instead of goats cheese but it was a nice change from regular omelets. Will definitely be making it more often, and will add the proper ingredients!

  32. I make omelet muffins that come out similarly (fluffy, delicious). Don’t need oil/butter, though I use flour. They’re handy for breakfast and can stay in the fridge for a bit so they don’t have to be used immediately. Let me know what you think =)
    http://drjulesinthecity.weebly.com/1/post/2011/05/salmondillcream-cheese-omelet-muffins.html

  33. I make omelet muffins that come out similarly (fluffy, delicious). Don’t need oil/butter, though I use flour. They’re handy for breakfast and can stay in the fridge for a bit so they don’t have to be used immediately. Let me know what you think =)
    http://drjulesinthecity.weebly.com/1/post/2011/05/salmondillcream-cheese-omelet-muffins.html

  34. I made this tonight without the dill with asparagus and a veggie sausage patty on the side. I’ve never had goat cheese before. Oh my goodness! It was fantastic. I’m so glad I stumbled upon your blog. I can’t wait to try more of your recipes.

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