Cheddar Soufflé with Prosciutto and Arugula

1. Prepare Baking Dish and Arugula

Preheat your oven to 350ºF. Brush a 2-quart casserole or an 11 × 7-inch baking dish with olive oil to prevent sticking. In the baking dish, toss together the arugula, chopped green olives, a pinch of kosher salt, some freshly ground black pepper, and one tablespoon of olive oil. Spread the mixture evenly and bake it in the oven for about 10 minutes until the arugula is wilted.

2. Mix Egg Mixture

While the arugula is baking, crack the eggs into a large bowl and whisk them until they’re frothy. Add the chopped prosciutto, thinly sliced scallions, minced garlic, grated cheddar cheese, freshly grated nutmeg, ¼ teaspoon of ground black pepper, and two dashes of Tabasco sauce to the whisked eggs. Pour this egg mixture into the baking dish over the wilted arugula. Gently stir everything together until the surface is smooth.

3. Bake the Soufflé

Return the dish to the oven and bake for 40 to 45 minutes, or until the soufflé is golden, puffed, and the eggs are set. Allow it to cool slightly on a wire rack before serving. Cut the soufflé into squares and serve it warm or at room temperature, garnished with flaky sea salt, a few dashes of Tabasco, and a handful of fresh arugula drizzled with a touch of olive oil.