Omelet-Souffle Recipe
An amazing fluffy omelet with melted viscous cheese can be served for breakfast and dinner. It is prepared very quickly and easily. The hard cheeses that are used in the original, in addition to parmesan, are cheddar and Gruyere. If you have only one type of cheese, use only it, and the omelet will still turn out wonderful. This omelet will require a frying pan with a thick bottom with a diameter of about 15-18 cm.
Servings Prep Time
2 5minutes
Cook Time
10minutes
Servings Prep Time
2 5minutes
Cook Time
10minutes
Ingredients
Instructions
  1. Ingredients.
  2. Divide the eggs into whites and yolks. Finely chop the onion. Grate the cheese on a fine grater, spreading them into separate bowls.
  3. Whisk the yolks with a whisk, add salt and pepper. Put a cast-iron frying pan on a slow fire to warm it up.
  4. Whisk the whites until a soft foam forms. Add the butter to the pan and melt it.
  5. Carefully mix the whites with the yolks, add the cheese and half the parmesan. Sprinkle with finely chopped green onions.
  6. When the butter starts to foam, pour the omelet mixture into the pan. Cook over medium heat for 2 minutes. Use a shovel to pry the edge. Sprinkle with poshekhonsky or other hard melting cheese.
  7. Place the baking sheet in the oven preheated to the maximum in the grill mode and cook for another 2 minutes so that the cheese melts.
  8. Fold the omelet in half and sprinkle with the remaining parmesan. Serve immediately.
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