Skillet Soufflé

• 6 large eggs, separated
• 1/4 cup chopped fresh chives
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon unsalted butter
• 4 ounces goat cheese
• 1 5-ounce bag salad greens
• 1/2 pint grape tomatoes, halved
• 2 tablespoons extra-virgin olive oil
• 1 lemon, cut into wedges

1. Heat oven to 400u0b0 F.
2. In a large bowl, whisk together the egg yolks, chives, salt, and pepper.
3. In a separate bowl, with an electric mixer on medium-high, beat the egg whites until stiff peaks form. Using a spatula, gently fold the egg whites into the yolk mixture.
4. Meanwhile, melt the butter in a large nonstick skillet over medium-low heat and tilt to coat the sides. Add the souffle mixture and crumble the cheese over the top. Bake until the eggs are puffed and golden, about 10 minutes. Cut into wedges. Divide the souffle, salad greens, and tomatoes among plates. Drizzle the greens with the oil and serve with the lemon.
5. When you make the Skillet Souffle, keep in mind that deflating is part of the natural life cycle of any souffle. Though this skillet version is sturdier than the average recipe, don't be dismayed (or apologetic) when it eventually falls.

eggs, fresh chives, kosher salt, black pepper, unsalted butter, goat cheese, salad greens, grape tomatoes, extravirgin olive oil, lemon

Taken from www.myrecipes.com/recipe/skillet-souffl (may not work)