Soufflée omelette with cheese

Step by step recipe:

  1. Separate egg whites from yolks.
  2. 10 min.Soufflée omelette with cheese : Photo of step #2
    Whisk whites to soft peak stage, not too firm.
  3. 5 min.Soufflée omelette with cheese : Photo of step #3
    Add lemon juice to yolks, salt, pepper and beat until quite frothy.
  4. 3 min.Soufflée omelette with cheese : Photo of step #4
    Add grated cheese and mix gently.
  5. 2 min.Soufflée omelette with cheese : Photo of step #5
    Add a few tablespoons of whites to yolks and cheese.
  6. 3 min.Soufflée omelette with cheese : Photo of step #6
    Fold into yolks using a maryse.

    We add a little white to yolks at first to facilitate the final blending.
  7. 2 min.Soufflée omelette with cheese : Photo of step #7
    Pour this mix into the remaining whites...
  8. 7 min.Soufflée omelette with cheese : Photo of step #8
    ... and fold, still using the maryse...
  9. Soufflée omelette with cheese : Photo of step #9
    ... until thoroughly mixed.
  10. 2 min.Soufflée omelette with cheese : Photo of step #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. 5 min.Soufflée omelette with cheese : Photo of step #11
    When frying pan is quite hot, pour in the egg mix and cook like this for about 3 to 5 minutes.
  12. 10 min.Soufflée omelette with cheese : Photo of step #12
    Then put in the oven for about 10 minutes, check cooking like for a cake.
  13. 1 min.Soufflée omelette with cheese : Photo of step #13
    Don't hesitate to finish under the grill to brown the top.
  14. 1 min.Soufflée omelette with cheese : Photo of step #14
    Remove the ring (if used) by passing a knife blade all around it, between omelette and metal sides.
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    Serve preferably with a small green salad, French dressing and herbs.
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    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.

Source:

From Thierry Marx.

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