Cheddar soufflé with prosciutto and arugula from Dinner in One: Exceptional & Easy One-Pan Meals (page 169) by Melissa Clark

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Notes about this recipe

  • Eat Your Books

    Can substitute another cured meat for the prosciutto.

  • ezwriternc on February 23, 2023

    Good frittata. Used half the cheese.

  • Skamper on January 03, 2023

    This was delicious. I used a combination of cheeses that needed using, and probably only used about 8 oz total. I baked it for 40 minutes and next time would bake it just a few minutes less. Paired with a green salad it made 4 servings for us.

  • bernalgirl on November 06, 2022

    This isn’t a proper soufflé, it’s a baked frittata with *one pound* of cheese! But it received absolutely rave reviews for the complexity of flavors and disappeared quickly so I’m sure I’ll make it again for casual entertaining.

  • Melissa_427 on October 02, 2022

    Subbed in Swiss chard and beet greens from the garden and whole-heartedly agree that wilting the greens in the oven was such a brilliant move! Also used ham for the prosciutto and mixed in some mozzarella with the cheese. Really enjoyed the briny hit from the green olives in this dish!

  • srahndennis on September 20, 2022

    We loved this! Used spinach instead of arugula (what i had on hand); marinated artichokes instead of prosciutto; green olives and sun-dried tomatoes and a little less cheese. Very tasty and loved wilting the spinach in the oven instead of dirtying an additional dish.

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