Souffle Omelette
Just had an utterly magnificent brunch... I asked Asya to make potato pancakes, and I made a Cheese, Tomato & Ham Souffle Omelette from
http://www.eggrecipes.co.uk/egg/recipes/Cheese_Tomato_+_Ham_Souffle_Omelette.asp
Ingredients
4 large eggs
2 teaspoons wholegrain mustard (I used whole grain dijon from a jar)
21g (3/4 oz) butter
170g (6 oz) cherry tomatoes, halved
1 slice cooked ham, cut into strips
25g (7/8 oz) sharp Cheddar, grated
a dash of Tony Chachere's creole seasoning (or salt) and freshly ground black pepper
Method
Beat the egg yolks with the mustard, Tony's, and pepper. Whisk the egg
whites in a clean bowl until they form soft peaks. Gently fold the
whites into the egg yolks.
Preheat the oven to broil (the original recipe calls for preheating the grill, whatever that means... would probably be easiest with a raclette grill set up for toasting cheese, but I don't have one of those). Melt the butter in a medium omelette pan and when sizzling pour in the egg mixture. Cook over a medium heat for 1-2 minutes or until the base is golden. (we need an oven-safe omelette pan, ended up putting a round baking dish on the stove and cooking it for about a minute)
Place the omelette under the hot grill and cook for a further 1-2 minutes or until the top is golden. (the top got done right away in the oven, so we took it out early, possibly should have used a lower shelf. At the same time, since I had an extra skillet, I warmed the ham and tomatoes). Scatter over the tomatoes, ham, cheese and fold in half. (wasn't quite done on the bottom, so I put it back on the stove in the skillet on medium heat to finish the bottom and melt the cheese) serve immediately.
It came out really wonderful, light and fluffy with a really tasty mustard tang... we definitely want to make it again, trying different toppings. Add the potato pancakes and our favourite Lapsang Souchong tea from San Francisco, and it really is a perfect meal.
http://www.eggrecipes.co.uk/egg/recipes/Cheese_Tomato_+_Ham_Souffle_Omelette.asp
Ingredients
4 large eggs
2 teaspoons wholegrain mustard (I used whole grain dijon from a jar)
21g (3/4 oz) butter
170g (6 oz) cherry tomatoes, halved
1 slice cooked ham, cut into strips
25g (7/8 oz) sharp Cheddar, grated
a dash of Tony Chachere's creole seasoning (or salt) and freshly ground black pepper
Method
Beat the egg yolks with the mustard, Tony's, and pepper. Whisk the egg
whites in a clean bowl until they form soft peaks. Gently fold the
whites into the egg yolks.
Preheat the oven to broil (the original recipe calls for preheating the grill, whatever that means... would probably be easiest with a raclette grill set up for toasting cheese, but I don't have one of those). Melt the butter in a medium omelette pan and when sizzling pour in the egg mixture. Cook over a medium heat for 1-2 minutes or until the base is golden. (we need an oven-safe omelette pan, ended up putting a round baking dish on the stove and cooking it for about a minute)
Place the omelette under the hot grill and cook for a further 1-2 minutes or until the top is golden. (the top got done right away in the oven, so we took it out early, possibly should have used a lower shelf. At the same time, since I had an extra skillet, I warmed the ham and tomatoes). Scatter over the tomatoes, ham, cheese and fold in half. (wasn't quite done on the bottom, so I put it back on the stove in the skillet on medium heat to finish the bottom and melt the cheese) serve immediately.
It came out really wonderful, light and fluffy with a really tasty mustard tang... we definitely want to make it again, trying different toppings. Add the potato pancakes and our favourite Lapsang Souchong tea from San Francisco, and it really is a perfect meal.