The Fluffiest Souffléed Omelette You've Ever Eaten
Introducing my all-time favourite breakfast item, the Souffléed omelette. It is so light that it simply melts in your mouth, with a surprising textural contrast of the almost crispy bottom and the airy inner egginess made even more awesome by the melted cheese on the insides.
AuthorRanjeeta Nath Ghai
2tbspfinely chopped onions
2tbspfinely chopped tomatoes
1tbspfinely chopped cilantro
1tspfinely chopped mint leaves
Butterclarified or oil as needed
Separate the egg yolk and the egg whites.
Beat the yolks and season them to taste with salt and pepper.
Beat the egg whites to medium peaks.
Fold the egg whites into the yolks and blend till fully incorporated.
Pop the butter into your preheated pan, swirl around a bit so that the bottom and edges are nicely coated, and gently pour the egg mixture into the pan.
Pour the batter into a preheated, well-oiled skillet. When the sides and bottom have set, finish the omelette in a hot oven until fully set but not dry.
Cook the omelette over medium-low heat for 1 minute and gently sprinkle the cheese, onion, tomatoes, cilantro and mint leaves on top. You may garnish with additional chives.
Remove the omelette from the oven and carefully fold it over on itself and transfer to a plate. Top with a scattering of chives and a bit more salt and pepper OR Italian seasoning/oregano flakes, if desired. Serve immediately.