souffle omelette with three cheeses and chives

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Cooking receipe to make souffle omelette with three cheeses and chives under category General Recipes. You may find some video clips related to this receipe below.

souffle omelette with three cheeses and chives

delia smith

3 large eggs

25g mature Cheddar finely grated

25g Parmesan (Parmigiano Reggiano) finely grated

25g gruyere finely grated

1 heaped tablespoon finely snipped chives

10g butter

salt and freshly milled black pepper

medium solid based frying pan base diameter of 180mm.

Preheat the grill to its highest setting for 10 minutes and have a warm plate ready.

First separate the eggs yolks into a small bowl and whites into a squea 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 wont ruin the rest.

Beat the egg yolks with a fork seasoning well with salt and pepper.

Put the pan on to a low heat to warm through.

While thats 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.

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.

Let the omelette cook for 1 minute exactly. Then slide a palette knife round the edges to loosen it sprinkle the grated Gruyere all over the surface and whack the omelette under the grill about 10cm 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.

Note: If you want to make this omelette for two thats okay if you double everything. Just use a 23 or 25.5cm diameter pan and give each stage more time then divide the omelette into two.

Though making a souffle proper can be a stressful experience particularly ifyouve had no practice making a souffle omelette is a doddle. It take no more than five minutes and honestly tastes every bit as good as the ovenbaked 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. Ive included this in the omelette section but ifyou are unsure of beating up the egg whites read egg whites info. See also open faced flat omelettes info.

Serves 1

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