Delicious, nutritious, easy, fast, this savory dish is perfect for breakfast, lunch, or dinner. Even if you splurge on the nicest free range eggs, organic cheddar, heirloom tomatoes and Vidalia onions, it’s an inexpensive way to satisfy the craving for a hearty meal.
Traveling to Lake Tahoe to visit Gus who is working at Stanford Sierra Camp was a trip over Donner Pass to the 1970s when ski wear was all hot primary colors or spangled with stars and stripes. Homewood and Alpine Meadows where my brothers, sisters, and I learned to ski are very much as we left them. Squaw Valley has metamorphosed into a destination resort. There is still a pool at the top of the tram, but long gone is the outdoor ice arena where Carol Heiss won gold in 1968.
Peter and I spent three nights at a B&B near Incline Village which provided “gourmet breakfasts.” I left determined to make a GF variation of the egg dish our host served the first morning.
Tahoe Cheddar Souffle (Serves 4 – easily doubled, tripled, halved, or even quartered!)
4 large organic eggs
8 oz. sharp cheddar cheese, coarsely grated
4 tablespoons organic corn flour
1 teaspoon baking powder
1/3 cup chopped organic dried tomatoes
1/2 teaspoon fresh ground pepper
1/4 teaspoon sea salt
3-4 drops Sriracha Chili Sauce or Tabasco Sauce
1. Preheat the oven to 350F and grease the bottom and sides of a round baking dish or 8 x 8 baking pan with olive oil.
2. In a small bowl combine the corn flour, baking powder, salt, and pepper. Whisk to blend.
3. In a medium sized bowl beat the eggs with a hand beater or whisk to combine well.
4. Add the corn flour mixture to the eggs and stir in the chopped sun dried tomatoes.
5. Evenly distribute 1/2 of the cheese in the prepared pan, pour all the egg mixture over the cheese, and top with the remaining cheese. At this point the dish can be set aside or refrigerated to cook later so it can be served hot out of the oven.
6. Bake in a preheated 350F oven for 20 – 25 minutes until golden brown and set to the touch. If it jiggles too loosely, give the (souffle) another 2-3 minutes. Serve immediately topped with warm caramelized tomato onion compote, a favorite pasta sauce, or a dollop of fresh pesto.
Caramelized Tomato and Onion Compote
4-5 good sized fresh heirloom tomatoes, chopped into 1 – 1 1/2 inch chunks
2 medium sized yellow onions, peeled, cut in half and sliced thinly.
1/3 cup fresh thyme
1/3 cup good quality olive oil
1/2 teaspoon each sea salt and fresh ground pepper
1. Preheat the oven to 300F.
2. Toss the ingredients in a large bowl so the tomatoes and onions are evenly covered with the oil and spices.
3. Evenly distribute in an 11 x 14 baking pan. Cook for 25 minutes, stirring 2-3 times during cooking.
4. Turn the oven to 375F Convection and cook for another 5-7 minutes or until the juices are reduced and bubbling and there are a few dark browned edges to some of the vegetables. (If you don’t have a convection component to your oven, cook on Bake at 425F for 5 minutes or so.)
Spoon the warm compote onto individual portions of the souffle and serve. Garnish with a few sprigs of fresh thyme.