Omelette souflée. Using spatula, spread soufflé base into even circle and smooth out the surface. The soufflé omelette is the easiest way to practice making any kind of soufflé, given the low barrier to entry. If you have some eggs and a few extra minutes to beat the whites, you can do it.
Sprinkle the cheese all over and transfer the skillet to the oven.
This Omelet is very light and fluffy.
Fill it with any of your favorite fillers.
You can cook Omelette souflée using 5 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Omelette souflée
- Prepare 6 of œufs.
- It's 6 cs of crème fraîche.
- You need of Sel, poivre, herbe de Provence.
- Prepare of Huile d'olive.
- Prepare of Sauce tomate.
Keep in mind that, although this dish looks very big, it is not as filling as you might think because it is such a light omelet. Mix most of the cheese with the ham or gammon, egg yolks, mustard, herbs and some seasoning. Using a rubber spatula, gently fold the whites into the yolk mixture until evenly mixed. Leave to cook for a min, then drop over the goat's cheese and tomatoes.
Omelette souflée step by step
- Séparez les blancs et le jaunes.
- Faite monter les blancs en neige et battez les jaunes avec la crème fraîche et les épices.
- Ajoutez un peu du blanc en neige dans la préparation des jaunes, et versez le tout dans le reste des blancs.
- Faites chauffer une grande poêle avec de l'huile et verser la moitier de la préparation, faite chauffer 5 minutes à feu moyen.
- Versez dans une assiette en pliant et ajoutez la sauce, bon appétit!.
Scatter over the remaining basil leaves, then serve the soufflé omelette straight from the pan with salad. You can prepare the béchamel sauce in advance and keep refrigerated. Simply reheat it in the microwave oven before adding to the beaten eggs. Souffle Omelette is an impressive and unique egg dish that you can serve for breakfast or brunch and isn't that hard to make. The eggs are incredibly fluffy and soft, with a melted cheese center.