Katie Stewart

Cheese Soufflé Omelette

Preparation info
  • Serves

    2

    • Difficulty

      Medium

Appears in
top 1000The Times Calendar Cookbook
The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

A dish that really lives up to its name, the soufflé omelette combines the speed of a frying-pan omelette with the fluffy melt-in-the-mouth texture of a conventional soufflé. A soufflé omelette makes an excellent light luncheon dish.

Ingredients

  • 3 large eggs
  • 1 tablespoon tepid water
  • salt and freshly milled pepper

Method

Separate the eggs, placing the yolks together in a large basin and the whites in a second smaller basin. Add the water, a seasoning of salt and pepper and the cheese to the yolks. Using a wooden spoon, stir the egg yolk mixture until blended and creamy. Stiffly beat the egg whites and, using a metal spoon, fold them into the egg yolk mixture.

Melt the butter in a frying pan. When frothi