Souffle Omelet

Beaten egg whites give this omelet a light and fluffy texture.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Dairy

American

Breakfast

Budget

Ingredients

2 large eggs, separated		1/4 cup shredded Gruyere
Salt and freshly ground black pepper		Chopped chives, for garnish
1 tbsp butter		1 oz (30 g) sliced ham, cut into strips
1/4 cup shredded sharp Cheddar

directions

Prep: 10 min Total: 15 min (Quick)

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1
Preheat the broiler. Whisk the egg whites in a bowl until soft peaks form. Whisk the egg yolks in a bowl until pale and lightly thickened. Whisk in 2 tbsp water and season with salt and pepper. Add the whites to the yolks. Add 2 tbsp each of the Cheddar and Gruyere and fold together with a rubber spatula just until combined.
2
Heat the butter in an 7in (18cm) nonstick frying pan over medium heat until the butter is foaming. Add the egg mixture and spread evenly. Cook for about 1 minute, until the eggs look set around the edges. Run a heatproof spatula around the edge of the omelet to loosen it.
3
Sprinkle with the remaining Cheddar and Gruyere and the ham. Broil about 1 minute, until the top of the omelet is set. Run the spatula around the edge of omelet. Fold the omelet almost in half and slide onto the plate. Sprinkle with the chives and serve hot.

notes

Good with toast and grilled tomatoes.

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Souffle Omelet

Ingredients

directions

notes