Omelette Souffle With Fines Herbs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Very tasty, very good. Enjoy Ingredients:
4 large eggs separated |
1/4 cup water |
1/2 teaspoon cream of tartar |
1/4 teaspoon sea salt |
1 pinch freshly ground black pepper |
2 tablespoons grated parmigiano-reggiano cheese |
1 tablespoon minced fresh chervil |
1 tablespoon finely snipped fresh chives |
1 tablespoon minced italian parsley plus parsley sprigs for garnish |
1 tablespoon minced fresh tarragon |
2 teaspoons unsalted butter |
Directions:
1. Preheat an oven to 350.
2. In a large bowl combine egg whites, water and cream of tartar.
3. Using an electric mixer on high speed beat until stiff peaks form then set aside.
4. In a small bowl beat egg yolks, salt and pepper until pale and thickened.
5. Stir the cheese, chervil, chives, parsley and tarragon into the yolks until well blended.
6. Place a 10-inch ovenproof nonstick fry pan over medium high heat and melt the butter.
7. While it is melting quickly using a large rubber spatula gently fold yolk mixture into whites.
8. When the butter has foamed and the foam begins to subside tilt pan to distribute butter evenly.
9. Scoop egg mixture into the pan and smooth the surface gently with a nonstick spatula.
10. Reduce heat to medium and cook for 5 minutes.
11. Transfer pan to the oven and bake 7 minutes more.
12. Using spatula loosen edges of the omelet then slide it onto a platter.
13. Cut omelet in half or into 3 wedges.
14. Garnish with parsley sprigs and serve immediately.
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