Three Cheese Soufflé Omelette Recipes

CHEESE OMELETTE

Steps:

• Beat eggs in a bowl with a whisk. Add milk and season with salt and white pepper. Whisk for a few minutes until egg mixture is foamy; beating in air makes the omelette fluffy.
• Melt butter in a small, nonstick skillet over medium-low heat. Pour in egg mixture and twirl skillet so bottom is evenly covered with egg. Cook for 1 minute until egg starts to set. Lift edges with a spatula and tilt the skillet so uncooked egg mixture can run towards the bottom of the skillet to set. Repeat until no visible liquid egg remains.
• Carefully flip omelette and cook for another 30 seconds to 1 minute. Sprinkle Emmentaler cheese in one line in the middle of the omelette and fold omelette in half. Cook for 20 seconds, then slide omelette onto plate.

THREE CHEESE OMELETTE

Steps:

• Using an 8-inch, non-stick skillet, melt butter over medium heat. Add beaten eggs. Add the eggs begin to coagulate, add the 3 cheeses evenly over the eggs. As cheese begins to melt, and before the eggs get brown, flip or turn egg mixture over. Continue to cook until the cheese melts. Turn omelette 1 more time. The finished omelette will be a nice yellow color with the cheese melted. Serve immediately.

THREE CHEESE SOUFFLE OMELET WITH CHIVES

Steps:

• Use a 7" non-stick frying pan with an all-metal handle.
• Heat the broiler to its highest setting.
• Separate the eggs so the yolks are in a small bowl or ramekin and the whites in a clean large bowl.
• Be sure not to contaminate the whites with any yoke.
• Beat the egg yolks with a fork or small whisk and season well with sea salt and black pepper.
• Heat your pan to medium-low.
• While the pan is warming, whisk the egg whites until they form soft peaks.
• Add the olive oil to the pan and turn the heat up.
• Using a large rubber spoon spatula, fold the egg yolks, the cheddar cheese, half the Parmesan, and the chives into the egg whites.
• When the olive oil is hot, scrape and pour the egg mixture into the pan and smooth it out with the spoon spatula.
• Let the omelet cook for one minute.
• Then slide a thin spatula around the edges to loosen it, sprinkle the grated Swiss cheese all over the surface, and place the omelet under the broiler, about 4" from the heat.
• Let it cook for one more minute until the cheese is melted and slightly golden.
• Next, remove the pan from broiler heat and slide a thin spatula around the edge and under the omelet to loosen it.
• Hold the pan over your plate and, using a spatula, ease one half of the omelet onto the plate; then pull the pan gently over the top of the omelet portion already on the plate.
• If it breaks apart some, don't worry about it; it will still look beautiful.
• Sprinkle the rest of the Parmesan on top and serve.
• *Ifyou want to make the omelet for two, double everything.
• Use a pan with a bottom diameter of 9" or 10" and give each stage more time.
• When cooked, divide the omelet into two.
• Variation: Add a little chopped parsley and/or tarragon in with the chopped chives.