About this recipe:In this soufflé omelette, the egg whites are whisked separately for added height and elegance. This is best served with a chunk of crusty bread and a salad for lunch, but is also good served with a plate of thinly sliced ham or cold chicken legs and a salad.
125g finely grated well-flavoured mature cheese such as Gruyère or Cheddar
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Method Prep:10min › Cook:8min › Ready in:18min
Separate 8 eggs and put the yolks in a large bowl. Beat thoroughly with plenty of ground black pepper and 125g finely grated well-flavoured mature cheese such as Gruyère or Cheddar.
In another bowl whisk the egg whites until stiff, then fold them into the yolk mixture as gently as possible.
Heat 20g butter in a large (26cm), fairly deep nonstick frying pan until foaming, then carefully pour in the egg mixture. Cook over a low heat without stirring for about 5 minutes or until the edges start to turn golden and puff up.
Meanwhile, preheat the grill to high. Slide the pan under the grill (cover a wooden handle with foil) and cook for 3-4 minutes or until set. Cut into four wedges and serve.