Soufflée omelette with cheese
A recipe from cooking-ez.com
396K3.4 June 22th 2013
For 6 people, you will need:
|Preparation||Cooking||Start to finish|
|35 min.||16 min.||51 min.|
Step by step recipe
- 1: Separate egg whites from yolks.
- 2: Whisk whites to soft peak stage, not too firm.
- 3: Add lemon juice to yolks, salt, pepper and beat until quite frothy.
- 4: Add grated cheese and mix gently.
- 5: Add a few tablespoons of whites to yolks and cheese.
- 6: Fold into yolks using a maryse.
We add a little white to yolks at first to facilitate the final blending.
- 7: Pour this mix into the remaining whites...
- 8: ... and fold, still using the maryse...
- 9: ... until thoroughly mixed.
- 10: Preheat your oven to 356°F (180°C).
Put a non-stick frying pan on medium heat without fat, and then put in a metal ring.
If you don't have metal ring, don't worry, use any pan you can find with non-stick bottom (otherwise put a sheet of greaseproof paper in the bottom) which can go both on the hob and in the oven.
- 11: When frying pan is quite hot, pour in the egg mix and cook like this for about 3 to 5 minutes.
- 12: Then put in the oven for about 10 minutes, check cooking like for a cake.
- 13: Don't hesitate to finish under the grill to brown the top.
- 14: Remove the ring (if used) by passing a knife blade all around it, between omelette and metal sides.
- 15: Serve preferably with a small green salad, French dressing and herbs.
- 16: A possible variation, tomato souflée omelette: pour half the mixture into pan, then add a layer of cooked tomato slices (pan-fried beforehand in a little olive oil), and finally add the remaining mix. Then cook and serve as usual.
The ideal utensil for this recipe is a non-stick frying pan with removable handle.
Serve with a herb salad
on the side, as I think that something with a hint of acidity makes a good accompaniement.
September 24th 2021.