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).
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.
