Soufflé Cheese Omelette

Name: Soufflé Cheese Omelette
Yield: For 4
Ingredients: top of the milk; butter for cooking the omelette; salt and freshly ground pepper; 2 oz Emmenthal cheese, grated; 8 eggs; 1 oz butter; 1 oz flour; 2 oz Parmesan cheese, grated; ½ pint milk

Preparation info

For
4

Difficulty
Easy

Appears in

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

About

Ingredients

8 eggs
1 oz flour
1 oz butter

Main course
Vegetarian

Method

Make a thickish cheese sauce with the butter, flour, milk and grated cheese; add a little top of the milk and seasoning and beat the sauce well until it is glossy. Separate the egg yolks from the whites; beat the whites until they are fluffy. Preheat the grill and a serving dish. Beat the yolks with a little salt and pepper. Heat a tablespoon of butter in a large frying pan, swirling it