A Souffle Omelette with Three Cheeses and Chives
Though making a soufflé proper can be a stressful experience, particularly if you've had no practice, making a soufflé omelette is a doddle. It takes no more than five minutes and honestly tastes every bit as good as the oven-baked variety. This one has three cheeses, but you can make it with just one, or even four if you happen to have them hanging around. If you want to make this omelette for two, that's okay if you double everything. Just use a 9 or 10 inch (23 or 25.5 cm) diameter pan and give each stage more time, then divide the omelette into two. Vegetarians might like to know that a vegetarian parmesan-style cheese is available from www.bookhamcheese.co.uk
|Need help with conversions?|
|You will also need a medium solid-based frying pan with a base diameter of 7 inches (18 cm).|
This recipe is taken from How to Cook Book One.
First separate the eggs – yolks into a small bowl and whites into a squeaky-clean large bowl; it helps if you separate the whites singly into a cup first before adding them to the bowl, then if one breaks, it won't ruin the rest. Now beat the egg yolks with a fork, seasoning well with salt and pepper.
Next put the pan on to a low heat to warm through. While that's happening, whisk the egg whites with either an electric hand whisk or a balloon whisk, until they form soft peaks. Next add the butter to the pan and turn the heat up.
Then, using a large metal spoon, quickly fold the egg yolks into the egg whites, adding the Cheddar, half the Parmesan and the chives at the same time. Then, when the butter is foaming, pile the whole lot into the pan and give it a good hefty shake to even it out.
Now let the omelette cook for 1 minute exactly. Then slide a palette knife round the edges to loosen it, sprinkle the grated Gruyère all over the surface and whack the omelette under the grill, about 4 inches (10 cm) from the heat. Let it cook for 1 more minute, until the cheese is melted and tinged golden.
Next, remove the pan from the heat, then slide the palette knife round the edge again. Take the pan to the warmed plate, then ease one half of the omelette over the other and tilt the whole lot out on to the plate.
Scatter the rest of the Parmesan all over and serve immediately.
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Soufflés are really something. Sublimely soft, foaming masses of egginess that rise to lofty heights and never fail to delight all who see and all who taste.
Souffled omelettes are a great way of making a plain omelette really special and the addition of Cashel Blue - or, indeed any tangy, blue cheese - will give you a supper dish for one that's out of this world. Serve with a tomato salad.
Don't let the word souffle put you off: this omelette is very reliable and, even though it may look difficult, it always works out well in the end.
This makes a filling and enjoyable meal for 4 from a few cheap ingredients - even more so if you grow your own courgettes and have a glut to use up. Add fresh herbs, eggs and parmesan-style cheese for a wonderful vegetarian recipe.
As Delia says, this soufflé is an inexpensive way to enjoy something that's quite luxurious. Vegetarians might like to know that a vegetarian parmesan-style cheese is available from Bookhams
It helps if you separate the whites into a cup first before adding them to the bowl, then if one breaks, it won't ruin the rest.
This recipe for one is a great way to jazz up a plain omelette, with Stilton adding plenty of flavour. And, if there are two people to feed, it can easily be doubled up.
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