I’m not sure if it can be called an actual souffle, but it puffed up like one.
I scrambled two eggs with half-and-half, green chili flakes, Trader Joe’s Every Day Seasoning, and cheddar cheese, and baked it for 15 minutes at 400 degrees in a small Lodge cast iron melting pot. I got a nicely browned puffy omelet with a crispy crust on the bottom. The green chili flakes were the best part. I’ll be making more of these.