From My College Days - A Breakfast Soufflé

Back in the day, nearly 30 years ago, I went to Texas Tech University in Lubbock. One of my closest friends was Carla, and for a while she had a roommate named Reneé. I remember that Reneé was a good cook. She cooked breakfast for us occasionally, and this was one of her specialties. I was leafing through my notebook of recipes this morning, looking for something to make for DH and me, and saw this. It's perfect for a cold fall morning, since the oven heats the kitchen up and the food is hot and yummy. While it was cooking in the oven, I whirred up a batch of homemade salsa, which we now get to use later today with some more tortilla chips.

Mexican Soufflé

4 eggs, separated
1 4-ounce can whole green chilies, drained and cut into 1-inch chunks
1/2 cup shredded Monterey Jack or Pepper Jack cheese

Preheat oven to 375˚. In a small mixing bowl, mix egg whites with an electric mixer on high aboout 1 minute, or until soft peaks form. In another bowl, whisk egg yolks until well blended. Fold into egg whites. Put half of egg mixture into a 2-quart baking dish sprayed with nonstick cooking spray. Sprinkle the cheese on top, top with green chilies. Cover all with the rest of the egg mixture. Bake 20 minutes or until browned. Serve with salsa and tortilla chips. Serves 2.

Note: This recipe can be easily doubled to serve 4.

food & drink