This dish is the epitome of a simple Sunday supper. The recipe comes from my favorite little old lady, Miss Jackie’s family. She’s this adorable elderly woman that I cater for every once in awhile, and she insisted that I make this recipe when I was catering a brunch for her friends and family. Earlier this week, I invited our friend Joaquin over for dinner and he looked a little perplexed when I pulled the ramekins out of the oven. His face said “hmm, I thought you invited me over for dinner, not breakfast!” : ) But after one bite, he was in loooove.
Technically, they aren’t really souffles which are a little more complicated to make. But the results are almost identical which is why I still call them by that name. The baking powder makes them nice and fluffy while the cottage cheese adds an unbelievable richness. The best part though, is you can take this base recipe and add in whatever ingredients you like. Wild mushrooms, spinach, roasted peppers, ham, etc. all work great. Basically you can add in anything you like in an omelette. The sky is the limit!
I love serving these souffles with a salad for a light dinner. The other night I had some roasted asparagus on the side (since they’re in season right now) and some italian turkey sausages.
**If you’re serving a big crowd, just double the recipe and pour it into a 9×13 casserole dish and serve it family style. Add a few minutes onto the cooking time. Read more