|Preparation||Cooking||Start to finish|
|35 min.||16 min.||51 min.|
|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.|