Soufflé omelette with goats’ cheese and rosemary

Omelette soufflé au chèvre et romarin

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      15 min

Appears in
New Bistro

By Fran Warde

Published 2009

  • About

Visit any bistro when you’re in a hurry and they will always be able to rustle up an omelette and green salad for you. This is a lovely, classic recipe with a unique twist — the airiness of the omelette just melts into the creamy goats’ cheese.


  • knob of butter
  • 2 eggs, separated
  • sprig of young fresh rosemary, finely chopped


Preheat the oven to 180°C/350°F/Gas 4. Melt the butter in a 20 cm (8-inch) thick-based frying