Dinner is never far away when you have some eggs in the refrigerator.

Cheese Soufflé OmeletteTotal time: 10 mins
  • 2 eggs, separated
  • 2 tbsp. Grated Parmesan or Gruyere cheese
  • 1 tbsp. cream
  • 2 tsp. chopped tarragon
  • 1 tbsp. mayonnaise
  • 1 pinch salt
  • 1 pich black pepper
  • 1/2 Tbsp. cooking oil
  1. Beat the egg whites with the salt until soft peaks form.
  2. Whisk the egg yolks with the cream, cheese, salt, pepper and half the tarragon.
  3. Fold the egg whites into the yolk mix.
  4. Heat the oil in a fry pan over medium heat until it begins to ripple.
  5. Pour the mixture into the pan and cook for three minutes.
  6. Using an egg lifter, turn the omelette over and cook for another two minutes then turn it out of the pan onto a plate.
  7. Mix the mayonnaise with the remaining tarragon and spread over the omelette.
  8. Fold the omelette in half and serve with a green salad.

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