So you think Omelettes are just for breakfast? well think again! they are perfect for lunch, dinner, breakfast or even as a quick snack, divided between four. It also makes for a quick and easy meal when there are not a lot of ingredients in the fridge or you just don’t feel like preparing and cooking a meal.
This traditional French version of the dish is what happens when you combine an omelette with a souffle by separately beating egg whites before cooking the mixture in a pan. This method makes the omelette light and puffy, giving it more body than classic omelettes, but it is still light on the stomach.
Our version uses bacon as an ingredient, but is easily transformed into a vegetarian dish by removing the bacon and substituting mushrooms in its place (or other vegetarian friendly ingredient).
Ingredients
- Eggs: 4 large eggs (separated into yolks and whites)
- Spring Vegetables: 1/2 cup of diced spring onions, 1/2 cup of diced bell peppers, 1/2 cup of chopped asparagus
- Bacon: 4 strips of bacon, cooked and crumbled
- Cheese: 1/4 cup of grated Parmesan or your preferred cheese
- Milk or Cream: 2 tablespoons (optional, for a creamier texture)
- Salt and Pepper: To taste
- Butter or Oil: 1 tablespoon (for greasing the pan)
Utensils
- Mixing Bowls: Two large mixing bowls for separating egg whites and yolks
- Whisk or Electric Mixer: To beat the egg whites to stiff peaks
- Spatula: For folding ingredients and serving the omelette
- Non-stick Skillet or Omelette Pan: For cooking the omelette
- Measuring Cups and Spoons: To measure out ingredients
- Knife and Cutting Board: For chopping vegetables and bacon
Method
- Preparation:
- Start by separating the eggs into yolks and whites. Place the yolks in one bowl and the whites in another.
- Dice the spring onions, bell peppers, and asparagus. Cook and crumble the bacon. Set aside.
- Preheat your non-stick skillet or omelette pan over medium heat.
- Cooking the Vegetables:
- In a small amount of butter or oil, sauté the diced spring onions, bell peppers, and asparagus until they are tender. Remove from the pan and set aside.
- Whisking the Eggs:
- Using a whisk or electric mixer, beat the egg whites until they form stiff peaks.
- In the bowl with the egg yolks, add a pinch of salt, pepper, and the milk or cream if using. Mix until well combined.
- Gently fold the beaten egg whites into the egg yolk mixture, taking care not to deflate the egg whites.
- Cooking the Omelette:
- Add a tablespoon of butter or oil to the preheated skillet. Pour the egg mixture into the pan, spreading it evenly.
- Cook over medium heat for 3-4 minutes, until the bottom starts to set but the top is still slightly runny.
- Sprinkle the cooked vegetables, crumbled bacon, and grated cheese over one half of the omelette.
- Carefully fold the other half of the omelette over the filling using a spatula. Continue to cook for another 2-3 minutes, until the cheese is melted and the omelette is cooked through.
- Serving:
- Slide the omelette onto a plate and serve immediately. Garnish with additional fresh herbs or a sprinkle of cheese if desired.
Tips and Variations
- Vegetarian Option: Omit the bacon and add more vegetables such as mushrooms, spinach, or tomatoes.
- Cheese Variations: Try different cheeses like cheddar, feta, or goat cheese for varied flavors.
- Serving Suggestions: Pair with a fresh green salad or crusty bread for a complete meal.
Enjoy your delicious Souffle Omelette with Spring Vegetables and Bacon!
Souffle Omelette with Spring Vegetables and Bacon
Equipment
- Frying Pan
- Griller
Ingredients
- 45 Grams Butter
- 1 Tomato
- 2 Rashers Bacon
- 2 Shallots
- 1 Spring Onions
- 3 Eggs Separated
- 1 Pinch Salt
- 1 Pinch Pepper
- 1/2 tsp Mustard French
- 1 tbsp Milk
Instructions
- Heat 30 grams of the butter in a frying pan.
- Add thick slices of tomato and the bacon rashers.
- fry until bacon is crisp and tomato is cooked, remove from pan and keep warm.
- Until combined, beat the egg-yolks, mustard and milk.
- Season With Salt and Pepper.
- In a separate bowl beat the egg-whites until soft peaks form.
- Fold the egg-white mixture into the egg-yolk mixture.
- In a clean frying pan, heat the remaining 15 grams of butter, once butter has evenly melted, add the combined egg mixture.
- Cook on medium heat until golden on the underside and the omelette "puffs".
- Remove from heat, place under hot grill until the top side is firm.
- Now add bacon, tomato and copped shallots on one half of the top of the omelette.
- Fold omelette over and place on serving dish.
