Name: Souffle omelette
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 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

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.

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Serves 4

Makes 4 Item

Prep

15M

Cook

20M

Total

35M

Ingredients

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

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.

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

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Ingredients

Method

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