Ham and Cheese Omelette Soufflé
4 servings
25 minutes
Eggs, ham and cheese are another classic combination, but with a modern twist. This is usually used as a filling for a quiche, but the lack of dough cuts the cooking time in half.
1
Beat the eggs with sour cream, cream, chopped parsley, nutmeg, salt, and pepper. Mix the result with grated cheese.
- Chicken egg: 6 pieces
- Sour cream: 200 g
- Cream 25%: 100 ml
- Parsley: to taste
- Nutmeg: to taste
- Salt: to taste
- Ground black pepper: to taste
- Emmental cheese: 50 g
2
Cut the ham into 0.5 cm cubes and fry in butter until lightly golden, then add chopped leek (only the white part) and fry until the leek is soft.
- Cooked and smoked ham: 100 g
- Butter: 50 g
- Leek: 1 piece
3
Pour the egg mixture into the pan and place it in an oven preheated to 180 degrees for 20 minutes. Check if the omelet is cooked enough (using a spoon, fork, or hygienically clean finger). Remove the finished omelet from the oven, let it cool for a few minutes for easier slicing, and serve.
- Chicken egg: 6 pieces