Wild Rice and Blue Cheese Skillet Souffle

READY IN: 1hr
Recipe by Kumquat the Cat's friend

An easy-to-make souffle, this is a sophisticated, versatile and very impressive-tasting recipe which I only make occasionally since it's not on my usual low-fat list but, oh, how very tasty! A breakfast, lunch or light dinner main course or even a complete meal in itself. BTW, you don't need an unusual frying pan for this, but just make sure it's 9-inch, non-stick for clean-up and flame proof for the broiler. Another good one from a Williams-Sonoma kitchen cookbook.

Top Review by smellyvegetarian

Given my fixation with wild rice, I couldn't help but try this one! I was able to cut some of the fat down by using 4 eggs and 1/2 c egg sub, 1 T olive oil, and reduced fat blue cheese. I don't think the flavor suffered at all; this was truly delicious! Served with roasted sweet potatoes and brussels sprouts it was a nice hearty and healthy dinner. I loved sneaking in all those veggies in one meal! I only give it four stars b/c DH was less enamored of it than I; he's definitely a meat and potatoes type. Thanks for posting; I know I will make it again (and DH can deal LOL!).

Ingredients Nutrition

Directions

  1. Cook rice according to package directions, omitting salt and butter. Or, place in small saucepan and add boiling water and 1/2 teaspoon salt. Boil, covered, for 40 minutes over medium-low heat until done.
  2. Meanwhile, in a small bowl mash together milk or cream and blue cheese with a fork. Add eggs and rice, mix well and set aside.
  3. Pre-heat broiler.
  4. In 9-inch, non-stick, flame-proof frying pan over medium heat, warm olive oil. Add onion and saute for about 8 minutes, then add garlic and saute for 2 minutes. Add spinach, salt and pepper and saute until spinach wilts, about 2 minutes more.
  5. Add egg mixture to pan holding the spinach and stir together. Cook for 2-3 minutes or more, without stirring, until eggs are set on the bottom.
  6. Sprinkle surface with parmesan and slip under broiler for 2-3 minutes until puffed and golden and eggs are set on top.

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