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Omelette Souffle with Fines Herbs Recipe

Ingredients

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.

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The Cook

chefmeow Garland, TX

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