Brussels Sprouts Skillet Souffle

The Brussels Sprouts Challenge continues with this souffle that I adapted from a recipe for a skillet souffle that's packed with herbs. It's not a traditional souffle made with a flavored sauce base, it's more of puffy omelet or frittata. It is more simple to make than a true souffle and goes together very quickly. A skillet souffle is very adaptable to a host of flavorings. In this one I've shredded the Brussels sprouts and stirred them into the base raw so that they end up barely cooked and bright green. Dave declared this delicious and I'm sure I'll be making it again.

2 generous tablespoons fine dry breadcrumbs
3/8 cup milk
6 large eggs, separated
1/2 teaspoon salt
freshly ground black pepper
6 large Brussels sprouts
1/2 cup sliced green onion tops
1/2 cup shredded Comte cheese
1 1/2 tablespoons butter

Preheat the oven to 400ºF. Warm the milk and stir it into the bread crumbs in a large bowl and let them soak until they become pasty, 10 to 15 minutes. Stir in the egg yolks, salt, and pepper.

Finely slice the Brussels sprouts on a mandoline, about 1/8-inch thick. Add them to the egg yolk mixture along with 1/2 of the cheese, stir to combine thoroughly.

Just before you are ready to cook the souffle, place a 10-inch ovenproof skillet over medium heat. Beat the egg whites until they form very soft peaks. Scoop the whites into the yolk mixture and quickly fold them in. Add the butter to the skillet and allow it to sizzle but not brown. Pour the batter into the pan and sprinkle with the remaining cheese. Immediately put the skillet on the middle rack of the oven and bake the souffle for 15 to 17 minutes, or until it is puffed and deeply browned.

Serve it right away, spooned from the skillet, or at room temperature cut into wedges.

Makes 2 to 3 servings.