Omelette Soufflé with Three Cheeses and Chives, Accompanied by a Sweet and Sour Red Onion Salad
Breakfasts • Italian
Description
Omelette soufflé with three cheeses and chives, accompanied by a sweet and sour red onion salad.
Ingredients
- Chicken Egg 3 pieces
- Parmesan Cheese 0 oz
- Cheshire Cheese 0 oz
- Chives 1 tablespoon
- Emmental cheese 0 oz
- Butter 0 oz
- Salt to taste
- Ground Black Pepper to taste
- Olive Oil 1 tablespoon
- Spanish onions 1 head
- Brown Sugar 1 tablespoon
- Red Wine Vinegar 1 tablespoon
- Dijon Mustard 1 teaspoon
Step-by-Step Guide
Step 1
To prepare the sweet and sour red onion salad: heat olive oil in a small saucepan, add the onion, and reduce the heat to low, sautéing for 5 minutes. Add sugar and a tablespoon of water, stir, cover, and cook for 10 minutes. Pour in the vinegar, season with salt and pepper. Stir in the mustard and turn off the heat.
Step 2
Separate the eggs: place the whites in a large bowl and the yolks in a small container. Whisk the yolks with a fork and season with salt and pepper. Heat a skillet over low heat. Whip the egg whites until soft peaks form. Add butter to the skillet and increase the heat. Quickly transfer the yolks to the whites, add cheddar, half of the parmesan, and chives.
Step 3
Pour the egg and cheese mixture into the bubbling butter, keeping it on the heat for 1 minute. Sprinkle the omelette with grated Emmental cheese and place under the broiler for 1–2 minutes until the cheese melts and browns. Use a spatula to lift the edges of the omelette and fold it in half. Place on a warm plate, sprinkle with remaining parmesan, and serve immediately with the sweet and sour red onion salad.
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