Cashel Blue Souffle Omelette
On Cooks' Questions I have been asked for recipes that serve one. If you're going to be sampling creamy Cashel Blue, some of it could go into this light foamy omelette for one.
|3 oz (75 g) Cashel Blue, crumbled|
|3 large eggs, separated|
|½ oz (10 g) butter|
|1 level tablespoon freshly snipped chives|
|salt and freshly milled black pepper|
|Need help with conversions?|
You will also need a 7 inch (18 cm) solid frying pan.
First, pre-heat the grill to its highest setting, then put the frying pan on to a medium heat.
Whisk the egg whites to soft peaks and leave them on one side while you beat the egg yolks in a separate bowl and season them well. Now melt the butter in the hot pan, being careful not to let it burn, then quickly fold the egg yolks and half the Cashel Blue, plus the chives, into the egg whites.
When the butter is foaming, pour the mixture into the pan, shaking the pan to make sure the mixture is evenly distributed – don't be tempted to stir it, though, or you will knock the air out of it. Cook the omelette for about 1 minute and then slide a palette knife around the edge to loosen it from the pan.
Now scatter the remaining cheese all over the surface, then place the pan under the grill, 4 in (10 cm) from the heat, and let the surface cook for about 1 minute, until it is lightly tinged brown and the cheese is melting.
Then remove the pan from the grill and, using the palette knife, carefully loosen the edges, fold one half of the omelette over the other, slide it out on to a heated plate and serve immediately.
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The original version of this recipe involves the longwinded process of making sauces, but Delia has come up with a clever ruse to cut out much of the work and still produce a fabulous omelette!
A bit like a British version of tortilla, this filling omelette is made with potatoes and bacon as well as eggs, offering a nutritious option for a cheap lunch or supper.
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