Cheese Soufflé Omelette

This delicious fluffy omelettes recipe is inspired by a recipe in The Good Cook series Eggs and Cheese (Time-Life Books, 1980).

3 eggs separated
1T butter at room temperature
Salt and freshly ground pepper
¼ cup grated semi-hard cheese, such as mature cheddar
1T butter

1. Preheat oven to 180°C. Separate the eggs, putting whites into a medium bowl and yolks into a small bowl. Add butter to egg yolks, season to taste with salt and freshly ground pepper, mix together with a fork, and set aside.
2. Beat egg whites with a whisk until medium-stiff peaks form. Fold egg-yolk mixture and cheese into egg whites and set aside.
3. Melt butter in well-seasoned or nonstick ovenproof frying pan over medium heat. Pour egg mixture into pan and spread evenly in pan.
4. Cook the omelette, gently shaking pan over heat occasionally, until bottom is golden, 2-3 minutes.
5. Lift edge of omelette with a spatula and fold in half. Transfer pan to oven and cook omelette until center is just set (omelette will continue to puff while baking), 3-4 minute. Serve immediately.

Serves.2

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