Three-Cheesy Herbed Egg Soufflé

If you happen to stumble across this blog...my apologies. It isn't ready.

I've always wanted to have a food porn blog, and with all the cooking I've been doing now that I have a lot more free time *cough*unemployed*cough*, I thought it finally needed to happen.

I typically don't like to follow recipes. I will read them, get the gist, and basically do whatever I want. I think it has something to do with being stubborn, a quality I have an abundance of.

This often times leads to disaster, which is why I don't often record my own recipes. I'm also lazy. But recently I've tried a number of new things that have potential, so from here on out, I will start.

Starting AFTER this post.

Today, I made an egg soufflé! Part of the fun of coming up with your own recipes is that you get to name them. This one I would like to call Three-Cheesy Herbed Egg Soufflé. And yes. Every word must also be capitalized. It is key.

I don't know in what quantities I added things. all I know is that I used two eggs. So, just for posterity, here is a basic rundown of what I did. It turned out quite nice. I will make a couple adjustments for next time, and then I will pay closer attention to the actual "recipe". I will also take unnecessarily beautiful and porn-like step by step photographs. Until then, here we go:

I started out by pre-heating the oven to 350ºF.

I cracked two eggs into a bowl. 

I added a dash of homemade almond milk (recipe to come later!), and began to whisk away furiously.

Once it got a little frothy, I added a spoonful of 2% cottage cheese. Whisked some more. Also furiously.

Then, I broke a sandwich slice piece of sharp cheddar in half. I put half away, and continued to break the other half into littler pieces. That also goes into the egg mixture. More whisk-y (Not whiskey, mind you. Although I wouldn't put it past me).

I chopped up something like 1/5 of a red potato into little, baby chunks. Heated up some grape seed oil in a pan on the stove, and threw them on. Tossed a bit of black pepper and coriander on them. 

When the potatoes are almost done, I took a few leaves of baby spinach and ripped them into littler pieces. I threw them on with the potatoes and let them wilt a bit. 

Meanwhile, I put a light layer of butter all up in my little ramekin. I cut up a few little rings of green onion, and tossed those into the egg mixture as well. Then, the potatoes and spinach go in.

Finally, added some Herbs de Province to the mixture, gave her one last stir, and poured into the ramekin. I threw that sucker into the oven and waited.

I don't know how long it took to rise and become fluffy and amazing. Maybe something like 15 minutes? It actually looked like it was going to start overflowing.

I sprinkled some more Herbs de Province on top as well as a nice dusting of Parmesan (there's your third cheese, if you were wondering!). Added a few avocado slices...and voila! 

He's cookin' away!

Look at this guy! He's my new breakfast friend. He looks so nice wearing parm and avocados. I ate him with buttered whole grain bread. Numsy.

Well, that's what I have this time around. When I make him again, I will probably add more herbs (including mustard powder and pepper), more cottage cheese, and I may substitute the potatoes for cauliflower. And I will certainly pay more attention to how exactly I arrived at this fluffy breakfast!