Cheese omelette soufflé

Cheese omelette soufflé

By
From
The Margaret Fulton Cookbook
Serves
1-2
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
3 eggs, separated
1 tablespoon finely grated cheese
2 teaspoons snipped chives
1 tablespoon cream
30g butter
grated cheese, extra

Method

  1. Preheat the oven to 190°C. Combine the egg yolks with the cheese, chives and cream in a bowl. Whip the egg whites until stiff peaks form. Pour in the yolk mixture and fold gently with a large metal spoon.
  2. Heat the butter in an ovenproof omelette pan and pour in the mixture. Bake for 12–15 minutes, or until golden and risen. Slide out on to a heated serving dish. Fold and sprinkle with the extra cheese.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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