This classic two-cheese soufflé omelette is delicious served with a crisp green salad.
Serves: 1–2
INGREDIENTS
3 large eggs, size 7
sea salt and ground pepper
1 teaspoon Dijon mustard
2 teaspoons finely chopped chives
½ cup grated aged cheddar or gruyère cheese
½ cup finely grated parmesan
good knob of butter
METHOD
Preheat the grill to its highest setting and have the rack about 10cm below the grill.
Heat a medium sauté pan over a medium heat.
Soufflé omelette: Separate the eggs, putting the yolks in a small bowl and the whites in a large bowl. Whisk the egg whites until they form soft peaks. Season the yolks generously with salt and pepper and stir in the mustard and chives. Using a large metal spoon, gently but thoroughly fold the egg yolks into the egg whites, along with half each of the cheddar and parmesan.
Add the butter to the hot sauté pan and when sizzling tip in the eggs and give it a shake to evenly spread the mixture. Cook over a medium heat for 3 minutes then scatter over the remaining cheddar. Place under the grill for about 1 minute or until the cheese has melted and is lightly golden. Loosen the edges and fold the omelette in half then slide onto a plate.
To serve: Sprinkle over the remaining parmesan and a grind of pepper and serve immediately.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
![Breakfast Omelettes with Chorizo, Rocket and Bacon-Wrapped Tomatoes]()
RecipeBreakfast Omelettes with Chorizo, Rocket and Bacon-Wrapped Tomatoes
Article by Claire Aldous![Greek Omelette with Spinach, Feta and Dill]()
RecipeGreek Omelette with Spinach, Feta and Dill
![Chorizo, Watercress and Goat's Cheese Omelette]()
RecipeChorizo, Watercress and Goat's Cheese Omelette
Article by Claire Aldous![Spinach and Haloumi Omelette with Crispy Aromatic Topping]()
RecipeSpinach and Haloumi Omelette with Crispy Aromatic Topping
Article by Claire Aldous
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.