Thursday, July 22, 2010

Savory Cheese and Herb-Filled Souffleed Omlet

-- 4 large eggs, separated
-- 1-2 Tbs. butter
-- 2 Tbs. chopped herbs
-- 1/4 c. grated cheese
-- salt and pepper to taste

Preheat oven to 375F.

Combine and whisk until thick and light egg yolks, salt and pepper.

In a separate bowl, beat egg whites until stiff but not dry. Fold the yolk mix gently into the whites.

Melt butter in a 10" ovenproof skillet over med. heat. When the foam has subsided, pour the batter into the pan, spread evenly, and smooth the top. Shake the pan after a few seconds to discourage sticking and then cover the pan with a lid whose underside has been buttered to prevent sticking. Reduce the heat and cook for about 5 minutes. Remove the cover and sprinkle the top of the omelet with the herbs and cheese.

Place the skillet in the oven until the top is set, 3-5 minutes. Either folk the omelet in half or slide it out onto a warmed plate and serve with tomato sauce or salsa.

Serves 4

[taken from Joy of Cooking: All About Breakfast & Brunch by Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker]

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