Soufflé Cheese Omelette

Preparation info

  • For


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About


  • 4 eggs
  • 2 oz. (60 g.) grated cheese
  • salt


Beat the whites till they hold a peak and the yolks separately. Add the cheese to the yolks and season well. Lightly fold the whites into the yolks and proceed as usual, except that the omelette should not be folded. Either turn it over and cook the second side for half a minute or hold the pan for half a minute under the grill.