It’s not a soufflé but nearly as good and much easier. This omelette is very satisfying served with warm crusty fresh bread rolls with relish and a nice cup of hot Dilmah tea.
It is also very nice hot or cold with relish in a sandwich of soft fresh bread. No eggsaggeration. You could even serve it on toast with baked beans. Or if you are hipster, on seared sourdough with bean compote.
- Two to four eggs – whites and yolks separated.
- A tablespoon of ice-cold water
- two or three spring onions chopped.
- half a cup of red capsicum, sliced thinly or chopped fairly small.
- A knob of butter and a small splash of olive oil or macadamia oil.
- freshly ground black pepper and salt.
- a few slices of Gruyere cheese cut into strips, or if you buy it by the block; a quarter of a cup, grated.
- With a beater, beat the egg whites and water until it is all fluffed up.
- Carefully fold in the yolks until the mixture is almost a consistent colour. A slightly marbled effect is quite attractive.
- Heat the pan with the butter and oil and pour in the beaten egg, spreading it out evenly.
- After a couple of minutes turn the heat down low and turn on the oven grill
- Allow the omelette to cook a few more minutes on the stove top while the grill heats up
- Arrange the capsicum and spring onion over the omelette,
- Add a few generous grinds of pepper and salt to taste
- Sprinkle or lay the cheese on top
- Transfer the pan to the grill and continue cooking until the cheese is browned and the omelette firm. Test with a skewer. This where cooking becomes an art rather than a science. If you are lucky the omelette will stay risen like a souffle, but if not it does not matter. It will still taste really good. A bit soft in the middle is good for those of us who like it that way. Those who don’t can have the outside bits.
Ideally serve with warm buttered crusty fresh bread and relish.
Alternative or additional topping options are infinite.
Some good choices are:
- basil leaves
- cooked prawns
- smoked ham
- thinly sliced mushrooms
- smoked salmon
- anchovies and olives
- thinly sliced tomato and basil leaves
- cooked asparagus wrapped in prosciutto
- creamed corn and chilli
- canned tuna and chives
- shredded chicken and garlic
This is not my latest effort, but a more photogenic one I prepared previously. Made with two double-yolked eggs.