← Back to Search Results broiling French
souffleacute-omelet

Photo by:
Comments: 0
 

Recipe

Beaten egg whites give this omelet a light and fluffy texture. Good with toast and grilled tomatoes.

Yield : 1 serving
Prep Time : 10 mins
Cooking Time : 5 mins

Ingredients

  • 2 large eggs, separated
  • Salt and freshly ground black pepper
  • 1 tbsp butter
  • ¼ cup shredded sharp Cheddar
  • ¼ cup shredded Gruyere
  • 1 oz (30g) sliced ham, cut into strips
  • Chopped chives, for garnish

Special Equipment:

  • 7 in (18cm) nonstick frying pan

Directions

1. Preheat the broiler. Whisk the egg whites in a bowl until soft peaks form. Whisk the egg yolks in a bowl until pale and lightly thickened. Whisk in 2 tbsp water and season with salt and pepper. Add the whites to the yolks. Add 2 tbsp each of the Cheddar and Gruyére and fold together with a rubber spatula just until combined.

2. Heat the butter in an 7in (18cm) nonstick frying pan over medium heat until the butter is foaming. Add the egg mixture and spread evenly. Cook for about 1 minute, until the eggs look set around the edges. Run a heatproof spatula around the edge of the omelet to loosen it.

3. Sprinkle with the remaining Cheddar and Gruyére and the ham. Broil about 1 minute, until the top of the omelet is set. Run the spatula around the edge of omelet. Fold the omelet almost in half and slide onto the plate. Sprinkle with the chives and serve hot.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

525kcal (26%)
536mg (54%)
0mg (0%)
385mcg RAE (13%)
332mg
37mg
36g
1g
0g
1g
533mg (178%)
1462mg (61%)
22g (111%)
42g (64%)
2mg (13%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
cook-with-jamie Cook with Jamie
by Jamie Oliver
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
in-the-kitchen-with-david In the Kitchen with David
by David Venable
mom-a-licious Mom-a-Licious
by Domenica Catelli
west-coast-cooking West Coast Cooking
by Greg Atkinson
a-new-way-to-cook A New Way to Cook
by Sally Schneider
amor-y-tacos Amor Y Tacos
by Deborah Schneider
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?