Three Cheese Soufflé Omelette

Yield: 1 serving

Folded with cheddar, gruyere and parmesan, the simple dish is packed with flavor crispy, creamy texture, ready in 10 minuets.

Time: 10 minutes

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

Instructions:

1. 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.

2. 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.

3. 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.

4. Gently fold the omelette in half and transfer to a plate. Scatter with the herbs, season with salt and pepper and serve immediately.

Source: Food Network

#glutenfree #vegetarian #lowcarb #brunch #lunch