Soufflé omelette

Soufflé omelette

Ingredients (4 servings)

8 eggs, separated

½ cup fresh mixed herbs, chopped (parsley, chives, chervil, tarragon)

½ cup cheddar cheese, grated

4 green onions, sliced

15g butter, chopped

Fresh onion sprigs, extra, to serve


In a large bowl, whisk egg yolks with herbs, cheese and onions.

In a clean bowl, beat egg whites until soft peaks form. Fold lightly into egg yoke mixture.

Heat a knob of butter in a 20cm frying pan on high, swirling to cover base. Add ¼ of the omelette mixture to pan and cook for 2-3 mins until beginning to set. Place under a hot grill to finish cooking.

Fold omelette over and slide onto serving plate. Serve topped with onion sprigs. Repeat with remaining mixture and butter.

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