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Ham and Cheese Souffle

Ham and Cheese Pan Souffle

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 4-6 servings 1x


Great for breakfast or for dinner, this Ham and Cheese Souffle is hearty and filling.



  • 2 potatoes, peeled and cut into 1/2-inch cubes
  • salt
  • 4 tablespoons extra-virgin olive oil, plus more if needed
  • 1 onions, halved and thinly sliced
  • 2 Anaheim chili peppers, halved, seeded and thinly sliced
  • 1/2 pound boiled ham, cut into small cubes
  • 1 teaspoon paprika
  • 2 tablespoons chopped fresh parsley
  • 1 clove garlic, minced
  • 6 large eggs, at room temperature, separated
  • 8 ounces cheddar cheese
  • 1 tablespoon all-purpose flour
  • freshly ground black pepper


  1. Preheat the oven to 400. Cover the potatoes with water in a pot; season with salt, cover and boil until just tender, 2 minutes. Drain.
  2. Heat a 10-inch ovenproof nonstick skillet over high heat. Add 2 tablespoons olive oil, the onion and chiles and cook until browned, 4-6 minutes. Add the ham and cook 3 minutes more. Transfer the mixture to a bowl. Add the remaining 2 tablespoons oil and the potatoes to the skillet and cook until golden, 6 minutes. Add the paprika, parsley and garlic and cook 1 minute. Transfer to the same bowl and mix.
  3. Whisk the egg yolks, cheese, flour, and pepper to taste in a bowl. In another bowl, beat the egg whites, 2 tablespoons water and 1/2 teaspoon salt with a mixer until soft peaks form. Stir one-third of the whites into the yolk mixture, then gently fold in the rest.
  4. Oil the skillet, if dry, and place over medium-low heat. Add the egg mixture, cover and cook until the top just sets, 4 to 6 minutes. Top with the filling and transfer to the oven, uncovered, until set, about 10 minutes. Let sit for a few minutes before slicing and serving.

Recipe Notes:

adapted from Food Network Magazine October 2009