Yukihira Somas Mini Souffle Omelette Recipes
SUMMER SOUFFLé OMELETTE
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
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
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
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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