This soufflé omelette recipe from Hugo Arnold is a simple, yet delicious breakfast dish.
"This creamy, cloud-like omelette somehow feels like much more of a treat than
the regular variety you are probably familiar with. Imperative to this dish is
finding the best quality Irish free-range eggs that you can get your hands on." - Hugo Arnold
Yield: Serves 4
For each omelette
- 2 large organic free-range eggs
- 10g butter
- 50g mature cheddar, grated
- 1 tablespoon cream
- 2 tablespoons parsley, finely chopped
- 1 tablespoon chives, finely chopped
- 25g Parmesan, finely grated
- Turn grill on to high.
- Separate the eggs, placing the whites in a large mixing bowl. Using electric
beaters, whisk the egg whites until soft peaks form, and set aside.
- In a separate bowl, whisk the yolks by hand. Season with salt and pepper, and
then gently fold into the egg whites.
- Put the butter in a large heavy-based frying pan over a gentle heat until the
butter foams. Gently stir the cheddar cheese, cream and herbs into the egg
mixture and pour into the frying pan.
- Cook for 1-2minutes over a medium heat. Sprinkle the Parmesan over the
surface and transfer pan under the grill, cooking for another minute.
- Remove from the oven and loosen the edges by running a palette knife around
the rim of the pan. Slide the omelette out of the pan onto a warmed plate, folding
it over in half as you do so.