Omelet Soufflé

Name: Omelet Soufflé
Yield: Serves 2 to 4.
Cuisine: India
Ingredients: Pinch (or more) of salt; 1 cup whole milk; 4 tablespoons all purpose flour; 2 cups chopped green onions, tops and all; 1 cup finely chopped fresh coriander (cilantro) leaves and stems; 2 tablespoons butter; 5 large egg whites; 4 large egg yolks; 4 (about) green chiles, finely chopped

Preparation info

Serves
2 to 4
.

Difficulty
Easy

Appears in

My Bombay Kitchen

By Niloufer Ichaporia King

Published 2007

About

Parsi omelets are delicious, but when the same ingredients get turned into a soufflé, the results are spectacular. I got the idea from Shirin Sabavala, who’s responsible for the fabulous green chutney soufflé that follows. Serve this with chapatis or crusty bread and a salad.

Ingredients

2 tablespoons butter
4 tablespoons all purpose flour
1 cup

Asia
India
Side dish
Spicy

Method

Heat the oven to 375 degrees.
Make a béchamel sauce by melting the butter in a small heavy saucepan over medium-low heat, and when it starts sizzling, stir in the flour. Stir together for a minute or so, then whisk in the milk. Bring to a boil; reduce the heat and cook for a few minutes, whisking constantly, until the sauce is thick and smooth. Off the heat, whisk t