Bring culinary excellence to your next breakfast with this cheese soufflé omelet recipe.
When making cheese soufflé omelets, serve them immediately, as their lovely texture is rapidly lost once cooled.
Vegetarians, meat-lovers and anyone seeking to add more vegetables to their diet will find inspiration in this vegetable-centric cookbook. Vegetables Please (DK Publishing, 2013), by Carolyn Humphries, gives a fresh look into vegetarian cooking. But have no fear omnivores; there are optional meat suggestions for every recipe, too. In this excerpt, from the section “Tortillas, Frittatas, and Omelets,” learn the secrets of making this perfectly fluffy, cheese soufflé omelet recipe.
If making more than one omelet, serve each as it is ready, as their lovely texture is rapidly lost as they cool. Serve with crusty bread and a green salad.
Preparation: 15 minutes
To cook: 6 minutes
• 2 eggs, separated
• Knob of butter
For the sauce
• Knob of butter
• Handful of fresh or thawed frozen corn kernels
• 1/2 small red bell pepper, seeded and finely chopped
• 2 teaspoons cornstarch
• 7 tablespoons milk
• 2 teaspoons snipped chives, plus a few extra to garnish
• 3/4 ounce (20 grams) Gruyère cheese, grated
• 3/4 ounce (20 grams) Cheddar cheese, grated
• Pinch of cayenne pepper
• Salt and freshly ground black pepper
Optional meat: Small handful of chopped cooked chicken
1. To make the sauce, heat the butter in a saucepan. Add the corn and red pepper, stir, then cover and cook very gently for 5 minutes or until tender. Stir in the cornstarch, followed by the milk. Bring to a boil and cook for 2 minutes, stirring all the time, until thick. Stir in the chives, cheeses, cayenne, and salt and pepper to taste.
2. Beat the egg yolks with 2 tablespoons water and add salt and pepper. Whisk the egg whites until stiff and fold into the yolks with a metal spoon.
3. Preheat the broiler. Heat a knob of butter in an omelet pan, add the egg mixture, and gently spread it out. Cook over medium heat for about 3 minutes until golden underneath. Immediately place the pan under the broiler and cook for 2 to 3 minutes until risen and golden on top. Meanwhile, reheat the sauce, stirring.
4. Slide the omelet onto a plate. Quickly spread one half with the cheese and corn sauce (don’t worry if it oozes over the edge). Flip the uncovered side over the top to fold the omelet in half and garnish with a few snipped chives. Serve immediately. Makes 1
If adding meat, omit the Gruyère cheese and use only half the corn. Add the chicken to the saucepan 3 minutes after adding the corn and red pepper at step 1.
Photographs and text reproduced by permission of DK, a division of Penguin Group (USA) from Vegetables Please: The More Vegetables, Less Meat Cookbook © 2013 by DK Publishing. All rights reserved.
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