This classic two-cheese soufflé omelette is delicious served with a crisp green salad.
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
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.