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Recipe

Souffle omelette

This fluffy omelette souffl� gets its airy lift from beaten eggwhites. It emerges from the oven puffy with a lightly browned, cheesy dome top, which is great for brunch or a light supper.

Sep 29, 2012 2:00pm
  • 15 mins preparation
  • 20 mins cooking
  • Serves 4, Makes 4 Item
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Ingredients

Souffle omelette
  • 8 eggs, separated
  • 1/2 cup chopped mixed herbs (parsley, chives, chervil, tarragon)
  • 1/2 cup grated cheddar cheese
  • 4 green onions, sliced
  • 15 gram butter, chopped
  • extra chervil sprigs, to serve

Method

Souffle omelette
  • 1
    In a large bowl, whisk egg-yolks with herbs, cheese and onions. In a clean bowl, beat egg-whites until soft peaks form. Fold lightly into egg-yolk mixture.
  • 2
    Heat a knob of butter in a 20cm frying pan on high, swirling to cover base. Add 1/4 of the omelette mixture to pan and cook for 2-3 minutes until beginning to set. Place under a hot grill to finish cooking.
  • 3
    Fold omelette over and slide onto serving plate. Serve topped with chervil sprigs. Repeat with remaining mixture and butter.

Notes

Other flavourings may be added - try ham, tomato and mushroom. Serve with a salad for an easy, light meal.

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