Omelette soufflé with three cheeses and chives, complemented by a sweet and sour red onion salad
1 serving
30 minutes
Omelette soufflé with three cheeses and chives is a refined dish of Italian cuisine that combines the airy lightness of soufflé with a rich cheesy flavor. Cheddar adds depth, Parmesan gives a tangy note, and Emmental provides tenderness. Chives add freshness, while red onion caramelized in a sweet-sour marinade creates the perfect contrast. Traditionally, omelette soufflé is prepared in cozy Italian homes and served for breakfast or a light dinner. The taste of this dish is a harmony of creamy texture and crispy golden cheese that shines especially bright when paired with aromatic red wine vinegar and salad mustard. It’s best served hot while the soufflé remains airy and the cheese is stretchy and appetizing.
1
To prepare a sweet and sour salad with red onion: heat olive oil in a small pot, add the onion, and reduce the heat to low, cooking for 5 minutes. Add sugar and a tablespoon of water, stir, cover, and cook for 10 minutes. Pour in vinegar, season with salt and pepper. Stir in mustard and turn off the heat.
- Olive oil: 1 tablespoon
- Red onion: 1 head
- Brown sugar: 1 tablespoon
- Red wine vinegar: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
- Grainy mustard: 1 teaspoon
2
Separate the eggs: whites in a large bowl, yolks in a small container. Whisk the yolks with a fork and season with salt and pepper. Heat a pan over low heat. Whisk the whites until soft peaks form. Add butter to the pan and increase the heat. Quickly transfer the yolks to the whites, add cheddar, half of the parmesan cheese, and chives.
- Chicken egg: 3 pieces
- Salt: to taste
- Ground black pepper: to taste
- Butter: 10 g
- Cheddar cheese: 25 g
- Parmesan cheese: 25 g
- Chives: 1 tablespoon
3
Place the egg-cheese mixture in the foaming oil and keep it on the heat for 1 minute. Sprinkle the omelet with grated Emmental cheese and place it under the grill for 1-2 minutes until the cheese melts and browns. Lift the edges of the omelet with a spatula and fold it in half. Place it on a warm plate, sprinkle with remaining Parmesan, and serve immediately with a sweet-sour salad of red onion.
- Emmental cheese: 25 g
- Parmesan cheese: 25 g