Souffle omelette with fresh herbs and cheese

Posted: January 8, 2009 by nietize in Eggs

Food photographs tend to look the best in the daytime. Natural light just gives it a certain glow and its impossible to replicate it using a camera (I think). 

3 large eggs, separated
1 tbsp single cream
2 tbsp each of parsley, dill, chervil and tarragon, chopped
salt and freshly ground black pepper
25g/1oz butter
drop of oil
55g/2oz grated cheddar or soft goats’ cheese

1. Put yolks, cream, herbs and salt and pepper into a bowl and mix.
2. Whisk egg whites until stiff, take a large metal spoon and add 1 tbsp of the egg whites to the yolk mixture to slacken it a little. Then fold in the remaining egg whites.
3. In a large omelette pan, melt the butter and oil. Pour in the egg mix and cook on a medium heat.
4. Do not stir or move, but when just beginning to set, sprinkle on the cheese, flip one half over, cook for a further minute.
5. Serve with salad and baked potato.


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