Soufflée omelette with cheese

Separate egg whites from yolks.

Whisk whites to soft peak stage, not too firm.

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

Add grated cheese and mix gently.

Add a few tablespoons of whites to yolks and cheese.

Fold into yolks using a maryse.

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

Pour this mix into the remaining whites...

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

... until thoroughly mixed.

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.

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

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

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

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

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

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.