Omelette Souffle

RECIPE: Omelette Souffle

  • Mar. 16, 2011 10:00 a.m.

(Serves Me and You)

4 large eggs, separated

2 tsp grainy Dijon mustard

1/2 cup grated aged white cheddar

2 chives, chopped

1 slice of pancetta

5 cherry tomatoes

a dash salt & pepper

Heat oven to 425 F. Separate the four eggs, whipping the whites into submission until hard peaks form. In another bowl, whisk the yolks with the grainy mustard, white cheddar, chives, a dash of salt and a grind of pepper.

In a small, stainless steel fry pan, saute the slice of pancetta until crispy. Remove from pan; cool and crumble. Cut the cherry tomatoes in half and add to pan to saute in the pancetta fat for a moment.

Add the pancetta to the egg yolk mixture, then fold the yolks into the whites and place on top of the tomatoes in the fry pan. Cook for one minute, then place in the hot oven for about six minutes until nicely tanned.

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