Cheese Soufflé Omelette Recipe by Stef Fanny
Cheese Soufflé Omelette Cooking Instructions 10 min 1 Prepare your ingredients. Use half the amounts if making a single serving. 2 Separate the egg whites from the yolks. Set the yolks aside. In a stand mixer, beat the egg whites with a pinch of salt until stiff peaks form. Set aside. 3 In a mixing bowl, combine the egg yolks, cheeses, salt, and pepper. 4 Gently fold the beaten egg whites into the yolk and cheese mixture. You can add parsley and chives if you like. 5 Heat a nonstick or lightly oiled skillet. For best results, use two separate pans if making two servings; cooking all the mixture in one pan will take too long and be hard to flip. Pour the mixture into the pan. Cook gently on one side until the omelette puffs up. Once set, carefully flip and cook for a few more minutes. 6 Transfer to a plate and fold the omelette for a nice soufflé effect. 7 Served here with a crozets gratin. 1 Prepare your ingredients. Use half the amounts if making a single serving. 1 Prepare your ingredients. Use half the amounts if making a single serving. 2 Separate the egg whites from the yolks. Set the yolks aside. In a stand mixer, beat the egg whites with a pinch of salt until stiff peaks form. Set aside. 2 Separate the egg whites from the yolks. Set the yolks aside. In a stand mixer, beat the egg whites with a pinch of salt until stiff peaks form. Set aside. 3 In a mixing bowl, combine the egg yolks, cheeses, salt, and pepper. 3 In a mixing bowl, combine the egg yolks, cheeses, salt, and pepper. 4 Gently fold the beaten egg whites into the yolk and cheese mixture. You can add parsley and chives if you like. 4 Gently fold the beaten egg whites into the yolk and cheese mixture. You can add parsley and chives if you like. 5 Heat a nonstick or lightly oiled skillet. For best results, use two separate pans if making two servings; cooking all the mixture in one pan will take too long and be hard to flip. Pour the mixture into the pan. Cook gently on one side until the omelette puffs up. Once set, carefully flip and cook for a few more minutes. 5 Heat a nonstick or lightly oiled skillet. For best results, use two separate pans if making two servings; cooking all the mixture in one pan will take too long and be hard to flip. Pour the mixture into the pan. Cook gently on one side until the omelette puffs up. Once set, carefully flip and cook for a few more minutes. 6 Transfer to a plate and fold the omelette for a nice soufflé effect. 6 Transfer to a plate and fold the omelette for a nice soufflé effect. 7 Served here with a crozets gratin. 7 Served here with a crozets gratin. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Spicy Korean Tofu Cinnamon toast Oven Baby Back Ribs 🍖 Brandy Cake Recipe Keto pepperoni pizza Spicy Korean Tofu Cinnamon toast Oven Baby Back Ribs 🍖 Brandy Cake Recipe Keto pepperoni pizza Rigatoni Burnt Onions and Beef Soup Butter chicken and Vegetable Noodles My Creamy Dijon, Chicken & Mushroom Soup 😍 Burnt Onions with Green Beans and Potatoes Methi Rice/ Pulao Mashed potatoes and Gravy Surprise Garlic chutney Garlic, Anchovy & Lotus Root Lotus Root ‘Isobe-age’ Tempura Rigatoni Burnt Onions and Beef Soup Butter chicken and Vegetable Noodles My Creamy Dijon, Chicken & Mushroom Soup 😍 Burnt Onions with Green Beans and Potatoes Methi Rice/ Pulao Mashed potatoes and Gravy Surprise Garlic chutney Garlic, Anchovy & Lotus Root Lotus Root ‘Isobe-age’ Tempura