Soufflée omelette with cheese

A recipe from cooking-ez.com

For 6 people, you will need:

• 1 6 eggs
• 2 100 g grated cheese
• 3 ½ lemon
• 4 salt
• 5 pepper
• Total weight: 465 grams

Times:

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.

Remarks

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.

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