Yukihira Somas Mini Souffle Omelette Recipes

SUMMER SOUFFLé OMELETTE

Summer soufflé omelette image

Great for brunch or a light supper, this recipe can also be adapted to make a tasty pudding

Provided by Good Food team

Categories Breakfast, Brunch, Dessert, Lunch, Main course, Snack, Supper

Time 15m

Number Of Ingredients 6

Ingredients

4 eggs
1 tbsp grated parmesan (or vegetarian alternative)
small handful basil leaves , finely shredded
1 tbsp olive oil
50g goat's cheese , broken into chunks
4 cherry tomatoes , halved

Steps:

Heat grill to high. Crack the eggs, then separate the yolks from the whites into 2 bowls. Tip the Parmesan and most of the basil in with the yolks and season. Whisk the whites vigorously for about a min until light and fluffy, then, using the same whisk, beat the yolks with the Parmesan and basil. Finally, whisk the yolk mix into the whites.
Heat the oil in a small frying pan and tip in the egg mix. Leave to cook for a min, then drop over the goat's cheese and tomatoes. Place the pan under the grill for 5 mins until puffed up, golden, and set with only the slightest wobble. Scatter over the remaining basil leaves, then serve the soufflé omelette straight from the pan with salad.

Nutrition Facts : Calories 302 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 20 grams protein, Sodium 0.81 milligram of sodium

YUKIHIRA SOMA'S MINI SOUFFLE OMELETTE

YUKIHIRA SOMA'S MINI SOUFFLE OMELETTE image

Categories Egg Tomato Breakfast Quick & Easy

Yield 1

Number Of Ingredients 8

Ingredients

2 eggs
1-2 tbsp cream
1 tbsp olive oil
1 clove garlic parsley
1 tomato (or 4 cherry tomatoes)
1 tbsp butter
1 1/2 tbsp red wine
salt and pepper

Steps:

Prepare tomato sauce by dicing garlic and tomatoes Saute tomatoes and garlic. Let simmer for 2 minutes. Add red wine and season, cook until thickened. Adjust seasoning and set aside Separate egg whites and yolk into clean bowls. Mix yolks with cream and a liberal amount of seasoning Beat egg whites till stiff peaks form. Carefully fold in yolk mixture Melt 1 tbsp butter in a nonstick pan. Spoon over souffle mixture, smooth over top with palette knife. Cook for 1 minute. Cover with lid and steam for 1 1/2 minutes With a spatula, fold the omelette in on itself, using the side of the pan to help form a crescent shape. Serve immediately with tomato sauce and a sprinkling of minced parsley

THREE CHEESE SOUFFLé OMELETTE

Three Cheese Soufflé Omelette image

Provided by Food Network

Categories main-dish

Time 10m

Yield 1 serving

Number Of Ingredients 8

Ingredients

3 eggs, separated
1/4 teaspoon kosher salt, plus more for seasoning
2 teaspoons butter
2 tablespoons grated extra-old Cheddar
2 tablespoons grated Gruyère
1 tablespoon grated Parmesan
2 teaspoons finely chopped fine herbs, such as chives, tarragon and/or parsley
Freshly ground black pepper

Steps:

Place a 7-or-8-inch nonstick skillet over medium-low heat. Set the oven rack to the center position and heat the broiler to high.
Place the yolks into a medium bowl and the whites into a large metal or glass bowl. Add the salt to the whites and, using a metal whisk or hand mixer, whip up until foamy and they hold medium peaks. Set aside. Lightly whisk the egg yolks until slightly foamy. Using a metal spoon or large whisk, gently fold the yolks into the whites just until combined.
Melt the butter in the pan and gently pour in the eggs. Allow the omelette to cook for 1 minute. Gently sprinkle with all the cheese and transfer to the oven for 2 to 3 minutes, or until the cheese melts.
Gently fold the omelette in half and transfer to a plate. Scatter with the herbs, season with salt and pepper and serve immediately.

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