Recipe courtesy of Mary Berg
Three Cheese Soufflé Omelette
- Level: Easy
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 526
- Total Fat
- 41
- Saturated Fat
- 21
- Carbohydrates
- 3
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 35
- Cholesterol
- 567
- Sodium
- 689
- Total: 10 min
- Active: 10 min
Ingredients
3 eggs, separated
1/4 teaspoon kosher salt, plus more for seasoning
2 teaspoons butter
2 tablespoons grated extra-old Cheddar
2 tablespoons grated Gruyère
1 tablespoon grated Parmesan
2 teaspoons finely chopped fine herbs, such as chives, tarragon and/or parsley
Freshly ground black pepper
Directions
- Place a 7-or-8-inch nonstick skillet over medium-low heat. Set the oven rack to the center position and heat the broiler to high.
- Place the yolks into a medium bowl and the whites into a large metal or glass bowl. Add the salt to the whites and, using a metal whisk or hand mixer, whip up until foamy and they hold medium peaks. Set aside. Lightly whisk the egg yolks until slightly foamy. Using a metal spoon or large whisk, gently fold the yolks into the whites just until combined.
- Melt the butter in the pan and gently pour in the eggs. Allow the omelette to cook for 1 minute. Gently sprinkle with all the cheese and transfer to the oven for 2 to 3 minutes, or until the cheese melts.
- Gently fold the omelette in half and transfer to a plate. Scatter with the herbs, season with salt and pepper and serve immediately.