Step by step recipe

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Stage 1

Separate egg whites from yolks.

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Stage 2 - 10 min.

Whisk whites to soft peak stage, not too firm.

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Stage 3 - 5 min.

Add lemon juice to yolks, salt, pepper and beat until quite frothy.

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Stage 4 - 3 min.

Add grated cheese and mix gently.

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Stage 5 - 2 min.

Add a few tablespoons of whites to yolks and cheese.

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Stage 6 - 3 min.

Fold into yolks using a maryse.

We add a little white to yolks at first to facilitate the final blending.

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Stage 7 - 2 min.

Pour this mix into the remaining whites...

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Stage 8 - 7 min.

... and fold, still using the maryse...

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Stage 9

... until thoroughly mixed.

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Stage 10 - 2 min.

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.

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Stage 11 - 5 min.

When frying pan is quite hot, pour in the egg mix and cook like this for about 3 to 5 minutes.

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Stage 12 - 10 min.

Then put in the oven for about 10 minutes, check cooking like for a cake.

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Stage 13 - 1 min.

Don't hesitate to finish under the grill to brown the top.

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Stage 14 - 1 min.

Remove the ring (if used) by passing a knife blade all around it, between omelette and metal sides.

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Stage 15

Serve preferably with a small green salad, French dressing and herbs.

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Stage 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

Nutritional information

How much will it cost?

• For 6 people : 2.20 €
• Per person : 0.37 €

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