Souffle Omelette with Swiss Gruyere Cheese and Parmesan

5 minutes
to cook

Though making a souffle proper can be a stressful experience, particularly if you've had no practice, making a souffle 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 two cheeses, but you can make it with just one or even four if you happen to have them hanging around.  If you are unsure of beating up the egg whites, watch our Online Cookery School Video Perfect Egg Whites. You can also watch how to make Omelettes in our Cookery School Video, just click on the image to play.

Vegetarians may like to know that a vegetarian 'style' Parmesan is available from Bookham and Harrison Farms Ltd

A picture of Delia's Complete How to Cook

This recipe is from Delia's Complete How to Cook. Serves 2

  • method
  • Ingredients


First separate the eggs.

Put the yolks into a small bowl and whites into a squeaky-clean large bowl; 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.

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 (see our Cookery School Video on this page). Then, using a large metal spoon, quickly fold the egg yolks into the egg whites, adding half of the grated Gruyere and Parmesan and the chives and some seasoning at the same time. Warm the pan over a low heat and then add the butter to the pan and turn the heat up to high and 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. Then slide a palette knife round the edges to loosen it, sprinkle the remaining cheese all over the surface and whack the omelette under the pre-heated hot grill, 10 cm from the heat. Let it cook for 1 more minute, until the cheese has melted and tinged golden. Next, remove the pan from the heat and let it stand and settle for 2 minutes. Take the pan to the warmed plate, use the palette knife to loosen it all around, then ease one half of the omelette over the other and tilt the whole lot out onto the plate. Scatter the Parmesan and some snipped chives over the top.

Divide it into two and serve immediately.

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