Air Fryer Arugula & Cheddar Egg Soufflés

Recently updated on February 9th, 2024

Air Fryer Arugula & Cheddar Egg Soufflés

They sound fancy, they look fancy, and they taste fancy but these cheddar and arugula soufflés don’t take tons of effort to make. One bite and you’ll be hooked! But don’t stop there, try it again with different cheeses and greens to make it your own.

Yields2 Servings

Cook Time18 mins

Ingredients

 2 tbsp (28 g) butter
 2 tbsp (16 g) flour
 ½ cup (113 ml) milk
 1 tsp Dijon mustard
 ½ tsp salt
 ¼ tsp pepper
 2 eggs, separated
 ½ cup (66 g) cheddar cheese
 1 handful arugula
 ¼ tsp cream of tartar

Directions

1

In a small saucepan over medium-low heat, melt the butter. Add the flour, whisking for 2 minutes. Gradually, pour in the milk, whisking continuously until thickened. Add the mustard, salt, and pepper. Quickly whisk in the egg yolks and cheese until melted. Remove from heat and stir in the arugula; set aside.

2

Preheat the air fryer to 330º F (160º C).

3

In a large clean bowl, using a hand mixer with clean beaters, beat together the egg whites and cream of tartar until stiff peaks form.

4

Fold ⅓ of the whites into the cooled cheese mixture. Carefully fold the cheese mixture into the remaining whites. Evenly pour the mixture into two greased 10-ounce ramekins. Place them in the air fryer and cook for 12-16 minutes, until lightly browned and puffed up. Serve immediately.

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Ingredients

 2 tbsp (28 g) butter
 2 tbsp (16 g) flour
 ½ cup (113 ml) milk
 1 tsp Dijon mustard
 ½ tsp salt
 ¼ tsp pepper
 2 eggs, separated
 ½ cup (66 g) cheddar cheese
 1 handful arugula
 ¼ tsp cream of tartar

Directions

1

In a small saucepan over medium-low heat, melt the butter. Add the flour, whisking for 2 minutes. Gradually, pour in the milk, whisking continuously until thickened. Add the mustard, salt, and pepper. Quickly whisk in the egg yolks and cheese until melted. Remove from heat and stir in the arugula; set aside.

2

Preheat the air fryer to 330º F (160º C).

3

In a large clean bowl, using a hand mixer with clean beaters, beat together the egg whites and cream of tartar until stiff peaks form.

4

Fold ⅓ of the whites into the cooled cheese mixture. Carefully fold the cheese mixture into the remaining whites. Evenly pour the mixture into two greased 10-ounce ramekins. Place them in the air fryer and cook for 12-16 minutes, until lightly browned and puffed up. Serve immediately.

Air Fryer Arugula & Cheddar Egg Soufflés

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