Soufflé Omelette
By cooking the eggs to form a soufflé, the meal is soft, springy, and bouncy. However, once you eat it, it melts in your mouth, just like magic! However, be warned, it must be served quickly before it loses form.
Ingredients
| 2 | Eggs | |
| 1-2 tbsp | 15â30 ml | Cream |
| 1 tbsp | 15 ml | Olive oil |
| 1 clove | Garlic | |
| â | Parsley | |
| 1 | Tomato (or 4 cherry tomatoes) | |
| 1 tbsp | 15 ml | Butter |
| 1 1/2 tbsp | 23 ml | Red wine |
| â | Salt and pepper |
Instructions
- Prepare tomato sauce by dicing garlic and tomatoes.
- Sauté tomatoes and garlic. Let simmer for 2 minutes.
- Add red wine and season, cook until thickened. Adjust seasoning and set aside.
- Separate egg whites and yolk into clean bowls. Mix yolks with cream and a liberal amount of seasoning.
- Beat egg whites till stiff peaks form. Carefully fold in yolk mixture.
- Melt 1 tbsp butter in a nonstick pan. Spoon over soufflé mixture, smooth over top with palette knife. Cook for 1 minute.
- Cover with lid and steam for 1 1/2 minutes.
- With a spatula, fold the omelette in on itself, using the side of the pan to help form a crescent shape.
- Serve immediately with tomato sauce and a sprinkling of minced parsley.
- Enjoy!
Real Facts: Originated from European countries, the omelette soufflé (also known as biscuit omelette) is made with beaten egg-white carefully mixed under the yolks, and often a little amount of flour and sugar. Usually, this kind of omelette gets folded in half and has a sweet filling.