When is a soufflé not a soufflé? When it’s cooked in a cast iron skillet and based around eggs, not cheese. Although, don’t get me wrong… we’ve got plenty of cheese up in this situation.

This a perfect way to serve eggs in bulk, and one of the mainstays of my thanksgiving morning. It’s equally as good for a christmas or easter brunch.

Ingredients:

2 Tbsp evoo

1 bunch scallions, sliced

1 dozen eggs

8oz mascarpone cheese

8oz cream cheese

1/4 cup milk

1/4 cup melted butter

2 cups shredded cheddar cheese

Directions:

Preheat oven to 350.

Heat evoo over medium in a large cast iron pan.

Add scallions, and sauté for 2 -3 minutes.

In a vitamix or blender, purée eggs, mascarpone, cream cheese, melted butter and milk until eggs have lightened in color. Add in cheddar cheese and pulse to combine.

Pour egg mixture over scallions.

Move cast iron pan to oven, and back for 30 - 45 minutes, until egg mixture has puffed up, turned slightly golden, and jiggles when shaken without being runny.