Omelette Souffle with Fines Herbs
From chefmeow 16 years agoIngredients
- 4 large eggs separated shopping list
- 1/4 cup water shopping list
- 1/2 teaspoon cream of tartar shopping list
- 1/4 teaspoon sea salt shopping list
- 1 pinch freshly ground black pepper shopping list
- 2 tablespoons grated parmigiano-reggiano cheese shopping list
- 1 tablespoon minced fresh chervil shopping list
- 1 tablespoon finely snipped fresh chives shopping list
- 1 tablespoon minced Italian parsley plus parsley sprigs for garnish shopping list
- 1 tablespoon minced fresh tarragon shopping list
- 2 teaspoons unsalted butter shopping list
How to make it
- Preheat an oven to 350.
- In a large bowl combine egg whites, water and cream of tartar.
- Using an electric mixer on high speed beat until stiff peaks form then set aside.
- In a small bowl beat egg yolks, salt and pepper until pale and thickened.
- Stir the cheese, chervil, chives, parsley and tarragon into the yolks until well blended.
- Place a 10-inch ovenproof nonstick fry pan over medium high heat and melt the butter.
- While it is melting quickly using a large rubber spatula gently fold yolk mixture into whites.
- When the butter has foamed and the foam begins to subside tilt pan to distribute butter evenly.
- Scoop egg mixture into the pan and smooth the surface gently with a nonstick spatula.
- Reduce heat to medium and cook for 5 minutes.
- Transfer pan to the oven and bake 7 minutes more.
- Using spatula loosen edges of the omelet then slide it onto a platter.
- Cut omelet in half or into 3 wedges.
- Garnish with parsley sprigs and serve immediately.
People Who Like This Dish 1
- tittles Ada, OK
- chefmeow Garland, TX
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