I always look forward to that time of year when I am able to pick fresh basil right from my herb garden.
I love basil any which way - ground into pesto, layered with fresh mozzarella and sun-ripened tomatoes from the garden, folded into scrambled eggs, garnishing a refreshing cocktail - but this souffle from Kate at Framed Cooks really takes home the blue ribbon!
If you have never tried making a souffle before, you really should give it a whirl. And this is the perfect opportunity to start honing your skills.
No souffle dish needed. This one bakes up right in a skillet.
But you are going to need a handful of fresh basil..... and if you can round up a goat, even better! (JK.... you can just go buy some goat cheese at your local supermarket).
And really? What's the worst that can happen? Your souffle will fall flat? I bet it will still taste amazing.
