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Preheat the oven to 350°F.
In a medium heavy-bottom saucepan, bring the broth and half-and-half to a boil. Gradually stir in the grits. Reduce the heat to low and cover, stirring occasionally, for 8 to 10 minutes or until the grits are tender. Add the cheese and stir until melted. Remove from the heat, stir in the tomatoes, and set aside.
In a large skillet, heat the vegetable oil over medium- low heat. Add the garlic and sauté for about 2 minutes, until tender. Increase the heat to medium and add the shrimp and Cajun seasoning, stirring constantly until the shrimp are coated with seasoning yet not cooked through, about 1 minute.
Pour the grits into a lightly greased 2½-quart casserole dish. Fold in the shrimp, ensuring the grits cover them (to keep them tender while baking).
Cover and bake for about 40 minutes, or until the casserole is set and the edges are golden. Garnish with the bacon and green onions, and serve with hot sauce on the side, if desired.
Southern Shrimp and Grits
Southern Shrimp and Grits, a simple southern recipe with huge wow-factor! Creamy cheese grits smothered in shrimp and bacon.
All generalizations are false, including this one.
This is another “Vintage ASP” post, coming out of the shadows of yesteryear. My favorite Southern Shrimp and Grits recipe is being recycled because… It’s so darn good! Plus, it’s extremely easy to make.
I’ve been living in North Carolina for almost 13 years now. I guess I had preconceptions about what it would be like living in the South. While planning for our move, my thoughts often ran to dark images of starchy, high-nosed women bearing over-sized hats and pearls, rundown appliances or tractors sitting in an overgrown front yard, and BBQ doused with vinegar.
I thought at very best, it would be like “Steel Magnolias.”
Choosing to come with an open mind and positive attitude, I quickly discovered I was quite off base!
Yes, this is a pearl-wearing, sweet-tea-drinking, pork-loving kind of place. (Nothing against pearls or pork.) But, I quickly discovered there is an intangible charm about the South, a magical quality you don’t find in most places.
I’ll try to explain my findings I realize I’m stereo-typing again, please forgive.
People really are more hospitable in the South. They stop by your house to check on you, and offer many invites to theirs. They send thank you notes for thank you notes. And they always offer you cake wherever you go.
In one word, Charleston. If you have never been to Charleston, South Carolina it is a must experience kind of place! The buildings and historical markers are almost incomparable in the US. Loaded with art galleries, street musicians, and gourmet restaurants on every corner. It’s a city you hope to get lost in!
The language here not only encompasses the alluring draw we think of, but many smile-jerking slang terms as well. Conversations are sprinkled with amusing expressions that are completely new to me. I’ll list a few I’ve recently heard and just had to write down…
“Well, that just dills my pickle!”
“You know that boy is slicker than frog skin.”
“I’m sweatin’ like a fat girl writin’ a love letter!”
“That’s about as useful as a pogo stick in quicksand.”
“It’s cold enough to freeze the balls off a pool table!”
“You know, the sun don’t shine on the same dog’s tail all the time.”
“She’s tighter than the skin on a grape.”
People still smoke in the south! Maybe it’s not a high note, but a curious discovery, none-the-less. Asheville is considered something of a health utopia yet it’s unbelievable how many people smoke here. I think it has something to do with the fact that there is at least one tobacco field on every country road.
Southerners are very proud of their history, culture and architecture. They are aware, and in many cases, even apologetic about their shaded past, but they know their history well and tell richly colorful stories. They seem genuinely happy to share interesting facts about their town and local heroes. And they celebrate the unique art and music culture they have cultivated.
But most of all, I have discovered the wonders of Southern Cooking! It is serious business down here. There are culinary rules steeped in tradition that must be followed. Until our move, I was unaware that cornbread must be baked in a cast iron skillet, and in bacon grease. Any other way will only produce a cheap imitation.
Dishes like squash casserole, tomato pies, tomato jam, boiled peanuts, fried pickles, soft shell crabs, and fried green tomatoes were completely foreign to me. Now that I have been enlightened, I don’t know how I could ever live without soft shell crabs or fried green tomatoes!
Also, I’m almost certain I had never eaten grits before living here. Sure, I had eaten polenta plenty of times… But grits, no. And did you know that their is a difference between Cajun and creole cooking? I had no idea! They come from completely different origins.
I am forever a student of my environment, and I plan to pay close attention in class.
This recipe for Southern Shrimp and Grits was created shortly after our move. We enjoyed Shrimp and Grits at a local restaurant and knew we’d have to make it at home.
Southern Shrimp and Grits is a cozy love-fest for seafood, bacon, corn, and cheese with a bright pop from the lemon to balance the flavors. If you are exploring Southern cooking, this is the perfect place to start!
Shrimp and Cheese Grits Recipe
Whether or not you’re a fan of grits, you should give this shrimp and cheese grits recipe a try. With a lovely combination of ingredients that includes fresh rosemary, parsley, wine, hot sauce, Worcestershire sauce, and sharp cheddar, this flavorful dish is far from the plain grits you may be familiar with. Try it out and then share the recipe with friends and family on Facebook, Pinterest, Instagram, and Twitter!
To make 4 servings, begin by cooking grits according to package directions. Once they’re just about done, whisk in Cabot Salted Butter. Slowly add in the grated Cabot Sharp Cheddar, continuing to whisk. Remove from heat once the cheese has melted and the grits are smooth and have thickened. Cover and set aside.
For the BBQ shrimp, season shrimp with salt and pepper. Heat half of the canola oil over medium-high heat in the skillet. Add shrimp and cook until pink and beginning to curl, about 1 to 2 minutes per side, and transfer to a plate.
Add remaining oil to the skillet and add the minced onion and garlic, stirring. Then add the wine, lemon juice, fresh rosemary, hot sauce, and Worcestershire sauce. Cook, stirring, until reduced to about 2 tablespoons.
Return shrimp to the skillet and stir until just heated through, about 30 seconds. Turn off the heat and add Cabot Salted Butter, 1 or 2 cubes at a time until it is all incorporated. Stir in fresh parsley and, if needed, season with additional salt and pepper. Serve over warm grits and dig in!
For another crowd-pleasing shrimp recipe, try our Simply Delicious Shrimp. Cabot is a co-operative of over 800 farm families who continuously strive to produce the best dairy products around. If you love this shrimp and cheese grits dish as much as we do, we’d really appreciate it if you could rate and review the recipe when you have the chance!
½ cup grits
1 tablespoon Cabot Salted Butter
4 ounces Cabot Sharp Cheddar, grated (about 1 cup)
12 large shrimp, peeled and deveined
Salt and ground black pepper to taste
1 tablespoon canola oil, divided
¼ cup minced onion
1 teaspoon minced garlic
½ cup white wine or cooking wine
1½ tablespoons fresh lemon juice
1 teaspoon minced fresh rosemary
1 teaspoon hot sauce
½ teaspoon Worcestershire sauce
5 tablespoons chilled Cabot Salted Butter, cut into ½-inch cubes
1 tablespoon minced fresh parsley
Cheesy Shrimp and Grits
A classic Southern dish you can make at home in minutes, Cheesy Shrimp and Grits is a creamy, comforting bowl of happy. Cheesy grits are topped with a healthy helping of tender shrimp swimming in a slightly spicy cream sauce that will keep you digging in for more.
Watch the video showing you how to make Cheesy Shrimp and Grits, then scroll to the bottom of this post and print out the recipe so you can make it at home!
I spent years visiting Hilton Head, SC visiting my mother in law. It was kind of a luxury having a relative that lived smack dab in the middle of “low country.” When I was a teenager, I had the chance to spend two weeks right outside Charleston and that’s when my love affair with the south began. So, it had been almost 15 years before I was able to get down there again….but after that I was a frequent visitor biking along the coast while the Spanish moss blew in the breeze around me.
It’s a magical place with equally magical food, if you ever have the chance to visit…you must go. One of my favorite things to eat every time I visited was Shrimp and Grits. And everywhere you order it…it’s just a little bit different.
Everyone has their own take on Shrimp and Grits. Even me, I love my grits to be extra creamy and loaded with cheese….hence, Cheesy Shrimp and Grits. A lot of places skip the cheese and you can too, but try it with the cheese and I promise you you’ll love it.
The sauce is slightly creamy but not overly thick. It’s the perfect blanket for your shrimp, not too heavy….not too light. Just right. And I used yellow cornmeal grits….you can use white if you prefer but I love the vibrant yellow color it adds to the dish. It’s like a bowl full of southern sunshine…but with shrimp and bacon and other goodness just ready for you to dig into. Drooling yet?
Cheesy Shrimp and Grits couldn’t be easier to make. I like to make the grits first so they’re perfect and smooth. They take a few minutes of your attention at the beginning but the result is a velvety smooth bowl of heaven.
The shrimp and gravy comes together in about 15 minutes making this an easy weeknight dinner that will transport your tastebuds on a mini vacation.
I can guarantee you’ll want to add this recipe to your weekly meal rotation.
This is a great recipe, depending on the andouille you use it can even go from fabulous to absolutely amazing. I have been using it for as long as I've been on Epicurus. Definitely a winner
I had been looking forward to trying this and got the chance yesterday. Relatively easy to make - I was able to make the sauce in advance, saute all except the last few ingredients, and get the grits/polenta (I use Bob's Red Mill Corn Grits/Polenta) going before greeting guests. As far as a lot of dishes, I didn't think the 3 pans were all that much for a dish of this caliber! When I first tasted the sauce I was surprised at how tart/spicy it was, but it is the perfect foil for the natural sweetness of the grits and the savory shrimp/sausage mixture. Rave reviews. Found a bowl of chopped tomatoes in the kitchen after dinner! Hadn't missed them but will have a good excuse to make again, WITH tomatoes next time.
Made this last night and while we enjoyed it I prefer the recipe for Creamy Shrimp and Grits with Proscuitto from this site.
I had leftover Parmesan risotto and I was looking for something to pair it with. I made the green pepper cream sauce and the andouille shrimp concoction and it was outstanding. Drizzling the cream sauce on top as it calls for is perfect. It adds so much. I found this very easy and quick to make. It can be a bit pricey, but wonderful, impressive dish to serve to others.
It doesn't need the spicy sauce. I thought it was plenty spicy with the andouille sausage but I put extra sausage since I had it. Also, I would cut the grits in half. There was a lot of grits for the amount of topping. It depends how much you like grits.
Whoops forgot to add the 4 forks!!
Agree that this is one of the best Shrimp & Grits recipes I've ever made or eaten. At first I thought the cream sauce was a little excessive but it really made the dish. No big changes, just cut the grits portion of the recipe in half!!
I just made the sauce and put it on the shrimp and grits. I thought it was delicious. Mr. Picky thought it was ok.
This was fantastic! Usually when I cook anything I have at least one "it needed a little more of this or less of that" criticism, but not this time the dish was basically perfect! I used chicken andouille and stone ground white (corn) grits, both from Trader Joe's. I also added some fresh scallions from my herb garden. I'll be making this again!
Honestly, this is the best shrimp and grits EVER. I will admit, I skipped over some of the instructions reading and just threw all the hot sauce ingredients in a pan and simmered them a while. It was amazing, though, and very easy. If you're in a hurry, just do that! I made this for a good friend on my first night in my new home - it goes well with champagne and sitting cross-legged on the kitchen floor! I will be making it again and again - as early as next week for visiting family, who I'm sure will appreciate the southern flair.
This was the best shrimp and grits I have ever had without a doubt. I forgot to add the tomatoes, but did throw in a handful of fresh spinach, kale, and bokchoy mix. I have raved about this recipe to everyone who will listen, and will definitely make it again.
I live in a town where fabulous shrimp and grits can be easily found, but none hold a candle to this recipe. Outstanding! The only thing I added to the grits was some smokey gouda, which really emphasized the complexity of flavors, but I'm guessing that even without the addition, this would still be a definite keeper.
Made with Tabasco green sauce. Baked the grits (Quaker quick grits) for 1 hr at 350 F. Served with braised beet greens. I like polenta but think grits are better for the spicy cream sauce.
I like to serve with pasta instead of the grits. The sauce is really good.
I've made this many times, and we both love it! The first time I made the hot pepper/cream sauce exactly as written and it was good, but not enough to justify the time and ingredients. Since then I've always made the sauce with green hot pepper sauce (I use Tabasco Jalapeno) and cream. It's yummy and much quicker than reducing all those other ingredients. You can also save time by using instant polenta, which cooks much quicker, making this an easy work night meal.
Made this for a Sunday brunch and it was awesome. I did forget to add the cream to the green pepper sauce but added it when re-warming to serve. There were a lot of grits. so I am having polenta fries with red pepper ketchup for dinner this evening (also on epicurious.)
As a native South Carolinian, I've been eating shrimp and grits all my life. Guess you could say I'm a bit of an expert. This recipe is wonderful! I made it for my Gourmet Club for our "Eat Local" night, and it was a HUGE hit. Made 2 small adjustments: (1) I couldn't find andouille sausage at the local farmer's market, so I substituted chorizo, and it was delicious (2) I used grits with fontina cheese (from another recipe). I will definitely be making this again!
I made this for my book club themed dinner. The book was "The Help". It was everyone's favorite part of the meal awesome. Would definitely make it again.
I am giving this 2 reviews: 4 forks for deliciousness, but less forks because (1) it took so freaking long to make (more of a weekend meal than a weeknight dinner) and (2) I had to use so many pans. Obviously this is a small price to pay for culinary sublimity, but it took almost as long to wash all the dishes as it did to cook the darn thing. That being said: I made my own cajun seasoning, followed the directions for cooking the grits on the grits container, added a jalapeño, and I used fat free half and half instead of whipping cream. Truly, truly delicious.
We made this with polenta instead of grits, and it was absolutely magnificent! Everyone loved it!
Very, very good! I'll make this again and again. Don't skip the cream to finish - it's a terrific touch. Delicious!
Made this entree for our Mardi Gras dinner club. Received rave reviews from all. I did cut the hot sauce in half as my husband doesn't like really hot foods and it was the perfect amount of heat.
This was outstanding. My husband could not get enough of it. I also had to use Pete's sauce instead of green hot pepper sauce. It still turned out great!
Exceptional recipe. I made this last night and it was exactly what I wanted it to be and my friends thought it was one of the best meals I have ever made. The only change I made is to halve the grits since there were only 3 of us.
Having grown up in coastal Georgia, I have eaten shrimp and grits my whole life. This is one of the best versions I have eaten! Followed the recipe almost exactly. I used Louisiana hot sauce instead of the green sauce because I like the flavor better. I also used stone grits and grated fresh Parmesan cheese into the grits just before they finished. This recipe will become a regular in the rotation. My girlfriend and I almost ate ourselves sick it was so good.
We moved to North Carolina when Amy was around 6 years old. So she grew up loving so many southern dishes. Of course her favorite food of all time is N.C. BBQ. Vinegar based of course! Is there any other kind of BBQ?? Oh, another one of her favorite food groups is anything from Bojangles!
In North Carolina you can find all kinds of grits in almost every grocery store. There are yellow, white, and even blue grits. They come as Stone-ground, Quick, Regular, Instant, and Hominy grits. Don’t confuse grits with cornmeal……. They’re very similar but cornmeal has a finely ground texture for baking, making corn bread, and breading fish. Ahhh Yes, that good old southern cornbread.
I prefer either regular or stone-ground grits but the quick grits are still delicious. Making Stone-ground grits is a labor of love. It does take more time but, oh boy, they are delicious!
In Ohio finding grits isn’t as easy! We found Quick Grits and that’s what we used for this recipe. The quick grits work great for making chili cheese grits and have excellent flavor and texture,
Spicy shrimp and cheese grits with tomato
This Spicy Shrimp and Cheese Grits with Tomatoes recipe is the best! It is so fast, delicious and healthy. I could barely wait to share it with you. The shrimp are sauced in spicy tomatoes with garlic and spooned over creamy cheesy grits. It&rsquos naturally gluten-free and ready in 17 minutes flat!
DISCLOSURE: I created this Spicy Shrimp and Cheese Grits with Tomatoes recipe for the dairy farm families of New England as part of an ongoing partnership. I was compensated for this post and all opinions are my own.
You know that feeling when you know that something really exciting is about to happen? Well that&rsquos the feeling I&rsquom having as I am about to hit publish on this Spicy Shrimp and Cheese Grits with Tomatoes recipe you guys! I have been dying to share it since I know you&rsquore going to love it as much as I do.
When I was in magazine publishing, I never really got used to working so far in advance, 3, 6 even 9 months in advance, for styling, testing and developing. Imagine preparing Thanksgiving dinner in the middle of August heat. It&rsquos not ideal. Not to mention the inability to get ingredients in season.
Here on the blog it is so much more mellow. I work much closer to real time. That said, so that I can stay organized and sane I keep a rolling editorial calendar planned out a couple months ahead. I usually work on my hypothesis drafts of recipes starting up to a month in advance and sometimes more than that. So sometimes by the time the recipe is ready for launch day, I am mentally two weeks in the future working on another recipe all together.
Some times the anticipation of a recipe particularly gets to me. Like I know I have a big winner that you guys are going to love as much as I do. It happened with this Slow Cooker Chicken Cacciatore big time. And it happened again with this Spicy Shrimp and Cheese Grits with Tomatoes recipe.
Guys, it felt like an eternity to wait for the publish date. I am so exited for you to try it! It is totally on the Best of Healthy Seasonal Recipes. No question!
The combo of shrimp and grits is a classic for a reason. They just go together so well. The taste of the sweet toasty grits and the roasty sear of sweet shrimp is a match made in heaven. There are all different variations of ways to prepare shrimp and grits, sometimes they&rsquore saucy, sometimes they&rsquore simple, sometimes they&rsquore barbecued. This version is super fast, easy and healthy!
I used a ton of garlic and the simplicity of canned diced tomatoes to sauce up the shrimp. They&rsquore spooned over creamy cheesy grits. I used pepper jack cheese to add a little kick, and a couple tablespoons of half and half to make them a little richer tasting. The creamy dairy in the grits contrasts beautifully with the bright acidity of the tomatoes and the sweet shrimp.
I tested this with crushed pepper at first, but I ended up changing the recipe to use hot sauce. Not only is that more authentic, I find it is easier to tell how hot you&rsquore making the sauce. Red pepper flake can have that creeper effect and wind up making things too spicy before you know it. And then there&rsquos no going back!
So as with most spicy recipes I create here, I like to leave the level of heat up to you. I can handle a lot of heat, but I tend to err on the side of mellow so that my whole family can enjoy it. I really love the Goya hot sauce. I love that it adds a bit of tang from the vinegar in it. It is really similar to Frank&rsquos if you happen to have that in your fridge. Cholula would also work well. If you&rsquore using Tabasco brand, just go easy and add more to taste, as that is more concentrated than these other more vinegary hot sauces. I added more hot sauce on top of mine to give it more kick! Yehaw!
For information about the dairy farm families of New England, school nutrition, and health and wellness topics, please visit New England Dairy & Food Council and Must Be the Milk.
Peel and devein shrimp. In a small bowl, combine Cajun seasoning, paprika, Italian seasoning, and salt and pepper to taste. Sprinkle spice mixture over shrimp to coat well set the shrimp aside.
For Grits: In a medium sauce-pan, bring water, chicken bouillon cubes and butter to a boil. Slowly add grits, whisking often with wire whisk for 5 minutes. Add tomato paste, cream and cheese. Keep whisking for another 2 or 3 minutes until grits become creamy.
For Sauce: In a large saute pan, melt the butter. Add minced garlic and stir for 30 seconds. Add in the spice-coated shrimp, and cook only until they are just done and tender don't overcook. Remove shrimp from saute pan and set them aside in a bowl.
To the drippings left from the shrimp in the saute pan, add the all-purpose flour and stir with a wooden spatula to make a roux. Cook, stirring, for 10-15 minutes until roux reaches a medium-tan color, then slowly add chicken stock and heavy whipping cream. Whisk together and cook for 2 minutes, then whisk in Worcestershire sauce and hot sauce. Set aside.
In separate saute pan, cook the ham until heated cut into cubes.
To serve, place a few heaping spoonfuls of steaming cheese grits onto a plate, top with several sizzling shrimp. Drizzle roux sauce over top of the shrimp, and sprinkle on a few cubes of country ham.
Spiced Shrimp with Smoked Gouda Grits
Jim Shirley served this flavor-packed Southern classic at a Beard House dinner that celebrated the food of Pensacola, Florida. He recommends using Dixie Lily brand grits if you can find them.
- 2 cups chicken stock
- 1 1/4 cups grits
- 1/2 cup heavy cream
- 1/2 stick butter
- 2 heaping cups shredded smoked Gouda
- 8 strips applewood-smoked bacon, diced
- 1 tablespoon minced garlic
- 1 tablespoon minced shallots
- 3 tablespoons butter
- 2 tablespoons white wine
- 1 pound peeled and deveined jumbo shrimp
- 2 cups chopped fresh spinach
- 1 portobello mushroom cap, sliced
- 1/4 cup diced scallions
- 2 cups heavy cream
- Salt, pepper, and hot sauce to taste
To make the grits, bring the chicken stock to a boil in a large, thick-bottomed saucepan. Slowly stream in the grits while whisking vigorously. Reduce to a low simmer and cook for 40 minutes, stirring frequently. Add some of the cream if the grits become too thick. When the grits are cooked, mix in the remaining cream and butter. Add the Gouda cheese and stir until smooth. Remove from heat and cover to keep warm.
To make the shrimp, sauté the bacon in a large sauce pot over medium heat until it begins to crisp, about 3 minutes. Add the garlic and shallots and sauté until fragrant, about 1 minute. Add the butter and wine when the butter is half melted, add the shrimp. After about 2 minutes, or when the bottom halves of the shrimp are just pink and opaque, flip them over and add the spinach, mushrooms, and scallions. Sauté for 2 minutes, until the vegetables are soft. Remove the shrimp and set aside.
Add the heavy cream to the pot and continue cooking, stirring continuously, until it has reduced by a third, about 10 minutes. Season to taste with salt, pepper, and hot sauce. Return the shrimp to the pot and stir.
To serve, spoon the sauce and shrimp onto heaping mounds of cheese grits.
By Sue Lau | Palatable Pastime
Shrimp and grits is my recipe of the day with the blogging group Sunday Funday. We get together once per week to post on various cooking topics and take turns hosting.
This week is my turn to host, so I decided on Breakfast for Supper since it is national breakfast month.
One of my favorite recipes that blur the lines between breakfast, brunch and supper for me is the classic southern shrimp and grits. So I have decided to share my version with you.
Mine is essentially a Creole shrimp served over grits, as I prefer it. The sauce is made with a little wine and has a mild amount of spice. It is adapted from a recipe by Justin Wilson.
We used to watch his shows as kids and there was a cookbook around the house from him, so it was formative for me.
We always loved him as a character, although I am not so sure he was such a genteel man in real life. Or so I heard. But he was a good cook and his legacy lives on through food if nothing else.
Sunday Funday: Breakfast for Supper
- Baked Grits with Sausage Gravy from Food Lust People Love
- Breakfast at Tiffany’s Burgers from Making Miracles
- Breakfast Spelt and Oats Muffins from Cook with Renu
- Egg & Bacon Sandwich (Homemade Egg McMuffin) from Amy’s Cooking Adventures
- Eggplant Shakshuka from A Day in the Life on the Farm
- Famous Breakfast Burritos (copycat Lucky Boy) from Karen’s Kitchen Stories
- Shrimp and Grits from Palatable Pastime (You are Here!)
- Steamed Rawa /Semolina Balls from Sneha’s Recipe
- Zege from Mayuri’s Jikoni
Shrimp and Grits
My grits are pretty standard and have mild seasonings in them so I like them that way. Most of my grits are flavored up with cheese and other things although I will eat them very plain.
Plain grits with not much else are good with a sprinkle of cheese, or as I sometimes like – a spoon of sausage gravy over the top. I think Stacy might be sharing something on that order this week. Go take a peek and see if I am right.
My other blogging friends also have an array of deliciousness for you to check out. I can’t wait to get to their blogs myself and pore over the recipes.
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