Soufflée omelette with cheese
Halfway between an omelette and a soufflé, this quick recipe give a light and delicious result. The secret is mainly in the two cooking methods: frying pan, then oven.
432 K 3.5/5 (71 reviews)
55 min.
Easy
18 people
5 IngredientsLast modified on: June 22th 2013
For 18 people, you will need:
18 
300 g 
2 
Times for this recipe
Preparation: 35 min.
Cooking: 20 min.
All in all: 55 min.
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Step by step recipe
Stage 1
Separate egg whites from yolks.
Stage 2 - 10 min.
Whisk whites to soft peak stage, not too firm.
Stage 3 - 5 min.
Add lemon juice to yolks, salt, pepper and beat until quite frothy.
Stage 4 - 3 min.
Add grated cheese and mix gently.
Stage 5 - 2 min.
Add a few tablespoons of whites to yolks and cheese.
Stage 6 - 3 min.
Fold into yolks using a maryse.
We add a little white to yolks at first to facilitate the final blending.
We add a little white to yolks at first to facilitate the final blending.
Stage 7 - 2 min.
Pour this mix into the remaining whites...
Stage 8 - 7 min.
... and fold, still using the maryse...
Stage 9
... until thoroughly mixed.
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.
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.
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.
Stage 12 - 10 min.
Then put in the oven for about 10 minutes, check cooking like for a cake.
Stage 13 - 1 min.
Don't hesitate to finish under the grill to brown the top.
Stage 14 - 1 min.
Remove the ring (if used) by passing a knife blade all around it, between omelette and metal sides.
Stage 15
Serve preferably with a small green salad, French dressing and herbs.
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
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.
Serve with a herb salad on the side, as I think that something with a hint of acidity makes a good accompaniement.
Keeping: To eat right now.
Source: From Thierry Marx.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 180 RDI=70 % | 40 RDI=4 % | 170 RDI=30 % | 2,420 RDI=120 % | 10,110 RDI: 120 % |
| Per 100 g | 10 RDI=5 % | 2 RDI=0 % | 10 RDI=2 % | 170 RDI=9 % | 730 RDI: 9 % |
| Per person | 10 RDI=4 % | 2 RDI=0 % | 9 RDI=1 % | 130 RDI=7 % | 560 RDI: 7 % |
How much will it cost?
- For 18 people : 6.10 €
- Per person : 0.35 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Grated cheese
Like these other recipes: Endive gratin with cancoillotte, Gratin of beet tops and potatoes, Aperitif rolls, Stuffed baguette , Alpine gratin, ... See them all 71
Egg
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Lemon
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Pepper
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