Return to listing

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

 
 

This recipe is taken from How to Cook Book One.

Method

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.

 

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
 
 

Related recipes


Broccoli Souffle with Three Cheeses Serves 4

Broccoli Souffle with Three Cheeses

You can make this with other vegetable purees: parsnips, Jerusalem artichokes or courgettes would make lovely alternatives

 
 
Cashel Blue Souffle Omelette Serves 1

Cashel Blue Souffle Omelette

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.

 
 
Cheese and Spinach Souffle Omelette Serves 1

Cheese and Spinach Souffle Omelette

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.

 
 
Courgette Souffle Serves 4

Courgette Souffle

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.

 
 
Leek, Potato and Cheese Soufflé Serves 2

Leek, Potato and Cheese Soufflé

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

 
 
Souffle Omelette with Swiss Gruyere Cheese and Parmesan Serves 2

Souffle Omelette with Swiss Gruyere Cheese and Parmesan

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.

 
 
Stilton Souffle Omelette Serves 1

Stilton Souffle Omelette

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.

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... For becky
24 Oct 2014 14:27
Coffee Break Salt and Pepper Mills
22 Oct 2014 13:06
Food and travel Escaping at Christmas
23 Oct 2014 11:36
Ingredients Naina ~ Gateaux de Yaourt
13 Aug 2014 15:12
Can Anyone Help? Storing Treacle Pudding Query?
24 Oct 2014 15:36
Books Video
21 Oct 2014 19:59
Equipment Lindsey
24 Oct 2014 15:48
Gardening What's happening in your garden?
16 Oct 2014 23:27
 
NetObserver
CMS solutions by REDtechnology.com