Cheese Soufflé Omelette

Name: Cheese Soufflé Omelette
Total time: PT0D0H0M
Yield: serves 1-2
Ingredients: 3 eggs divided; 1 Tbsp. cold butter, diced; Salt and freshly ground pepper; 1 ⁄ 4 cup grated semi-hard cheese, (such as Carr Valley Cheese Gran Canaria); 1 Tbsp. butter

Serves
serves 1-2

SAVEUR

We were inspired to make this fluffy omelette by a recipe in The Good Cook series Eggs and Cheese (Time-Life Books, 1980).

Ingredients

3 eggs divided
1 Tbsp. cold butter, diced
Salt and freshly ground pepper
¹⁄₄ cup grated semi-hard cheese, (such as Carr Valley Cheese Gran Canaria)
1 Tbsp. butter

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Instructions

Step 1

Preheat oven to 350°. Divide eggs, putting whites into a medium bowl and yolks into a small bowl. Add butter to egg yolks, season to taste with salt and freshly ground pepper, mix together with a fork, and set aside.

Step 2

Beat egg whites with a whisk until medium-stiff peaks form. Fold egg-yolk mixture and cheese into egg whites and set aside.

Step 3

Melt butter in well-seasoned or nonstick ovenproof skillet over medium heat. Pour egg mixture into skillet and spread evenly in pan. Cook omelette, gently shaking skillet over heat occasionally, until bottom is golden, 3-4 minutes. Lift edge of omelette with a spatula and fold in half. Transfer skillet to oven and cook omelette until center is just set (omelette will continue to puff while baking), 3-4 minute. Serve immediately.