Cheese Soufflé Omelette
A perfect soufflé omelette is a special treat and takes only a few minutes longer to make than a French omelette, but it is well worth the effort. This is definitely a forgotten skill, and Irish farmhouse cheeses in particular are utterly delicious.
SERVES
2
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
10
MINUTES
Ingredients
3 organic eggs, separated
salt and freshly ground pepper
2 tbsp finely grated cheese – Gruyère, Parmesan, Irish farmhouse cheese or a mixture
1 tsp finely chopped chives or spring onion tops (optional)
25g (1oz) butter
omelette pan, preferably non-stick, 23cm (9 inch) in diameter
Method
Whisk the egg yolks until light. Season well with salt and pepper, and add the cheese and chives, if using.
Whisk the egg whites until they hold a stiff peak, stir a little of the whites into the yolks, then very lightly, very carefully fold in the rest with a metal spoon.
Melt the butter in the omelette pan, shaking it gently so that the sides are covered with butter, too, and as it foams add in the egg mixture and level it off with a palette knife.
Cook the omelette very gently for about 3–4 minutes. The bottom should be golden when you lift the omelette with the palette knife to have a peek, and it should have started to fluff up. Then put the pan under a grill about 10cm (4 inch) from the element. Cook very gently for 3–4 minutes longer, until the omelette is well risen and just set. Remove at once, loosen the edges with the palette knife, and if you want to fold it over, first score it lightly across the centre. Then turn it out gently onto a hot plate and serve with a green salad.
