Omelette-soufflé with three cheeses and chives
1 serving
20 minutes
Omelet-soufflé with three cheeses and chives is a true masterpiece of French cuisine inspired by the traditions of airy soufflés. Its delicate texture is achieved through whipped egg whites that transform the classic omelet into a light and airy culinary magic. The combination of three noble cheeses—Cheddar, Parmesan, and Gruyère—gives the dish a rich, creamy flavor with nutty notes, while fresh chives add a touch of spiciness and subtle freshness. The omelet is baked under the grill until golden brown, enhancing its appetizing appeal. This dish is perfect for an elegant breakfast, light dinner, or sophisticated brunch, surprising with its harmony of flavors and exquisite presentation.
1
First, separate the yolks from the whites. Yolks go in a small bowl, and whites in a larger one. It's easier to do one egg at a time in a separate cup - if the yolk accidentally gets into the whites, it won't spoil the rest. Whisk the yolks with a fork, add salt and pepper. Place the pan on low heat.
- Chicken egg (large): 3 pieces
- Salt: to taste
- Freshly ground black pepper: to taste
2
Meanwhile, beat the egg whites into a stiff foam with a mixer. In a pan, add butter and increase the heat. With a metal spoon, quickly fold the yolks into the whites, add grated Cheddar, half of the Parmesan, and chives.
- Butter: 10 g
- Cheddar cheese: 25 g
- Grated Parmesan cheese: 25 g
- Chopped chives: 1 tablespoon
3
Once the oil starts to foam, pour in the egg mixture and gently shake to distribute evenly in the pan. Cook for a minute, then run a spatula around the edges of the pan to separate the omelet, sprinkle with Gruyère, and place under the grill for about a minute until golden brown.
- Grated Gruyere cheese: 25 g
4
Remove from heat and run a spatula along the edges of the pan to separate the omelet. Place on a warm plate, folding it in half, sprinkle with remaining Parmesan, and serve immediately.
- Grated Parmesan cheese: 25 g