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Cheesy Souffle Omelette

By: Gayathri Janaga
Region: Indian
Dish: Non Vegetarian - Egg
Servings: 1
Time to Prepare: 10 Mins


-3 large eggs, separated
-Kosher salt and freshly ground black pepper
-2 ounces (55g) grated Gruyere or cheddar cheese, divided
-Minced fresh chives (optional)
-1 tablespoon (15g) unsalted butter


- In a medium bowl, mix egg yolks with a little salt and freshly ground black pepper until they're blended together nicely.

- In another big mixing bowl, use a whisk, an electric hand mixer, or a stand mixer with the whisk attachment to beat the egg whites until they become stiff and shiny peaks form.

- Mix half of the beaten egg whites with the yolks to loosen the souffle base. Add half of the cheese and chives if using. Then, gently fold in the remaining egg whites until well combined.

- In a nonstick skillet, melt butter over medium heat. Spread the souffle base evenly in the pan, cover, and cook until the bottom is browned and the top is slightly set (or a bit loose if you like). Sprinkle the remaining cheese on top, cover again, and cook for about 1 more minute until the cheese starts to melt.

- Carefully slide the omelette out of the pan and onto a warm serving plate, folding it over itself. Serve right away.


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