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Soufflé Omelette

This puffy omelette takes a little extra effort, but its lightness at the end makes it well worth making.

Good with a rocket and watercress salad.

Printable version    A4    |    A5    |    Index card

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  1. 1

    Preheat the grill on its highest setting. Place the egg yolks in a small bowl and whisk until creamy. Season to taste with salt and pepper, add 2 tbsp water, and whisk again. Wash the whisk in hot soapy water and dry, then use to whisk the whites in a large, clean bowl, until they form soft peaks.

  2. 2

    Heat the butter in a non-stick frying pan over a medium heat. Meanwhile, using a large metal spoon, quickly fold the egg yolks into the egg whites with half the cheese, taking care not to over-mix.

  3. 3

    When the butter is foaming, pour the mixture into the pan, shaking the pan to make sure the mixture is evenly distributed. Cook the omelette for 1 minute, then slide a palette knife around the edge to loosen it from the pan. Scatter the omelette with the remaining cheese, and the ham, and place under the hot grill for 1 minute to allow the surface to cook.

  4. 4

    Sprinkle the omelette with chives. To serve, slide the palette knife around the edge again, carefully fold the omelette in half, and slide on to a warmed plate.


  • 2 eggs, separated
  • 1 pinch salt
  • 1 pinch black pepper, freshly ground
  • 15g butter
  • 30g mature cheddar cheese, grated
  • 30g gruyère cheese, grated
  • 30g ham , sliced, cut into strips
  • 3 chives, chopped

Serves 1

Total time required Total time:

  • Preparation time:
  • Cooking time:

Recipe shopping list

8 products

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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008


The Cooking Book

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