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Wild Rice and Blue Cheese Skillet Souffle

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“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.”
READY IN:
1hr
SERVES:
4
UNITS:
US

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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