For a special treat, my grandmother made the most amazing omelette souffles. I decided to reconstruct her recipe and I think it turned out splendidly. This is cheese only, enveloped in fluffy egg creaminess. The size of the omelette pan matters. If you are making a two egg omelette then use an 8 inch skillet. The egg needs to spread out enough to cook quickly without burning the bottom. This recipe serves one.
When cooking for one, I like to use scissors to snip the herbs. It just makes less mess than getting out a chopping board and knife.
2 fresh eggs
1 teaspoon water
1 teaspoon olive oil
2 tablespoons gruyere cheese, grated
4 sprigs of parsley snipped.
- Place olive oil in an 8 inch omelette pan.
- Separate the eggs, placing the yolks in one small bowl and the whites in a another bowl.
- Add water to the whites and mix with an emulsion mixer until the whites are light and frothy. For my recipe they do not need to be stiff.
- Mix the yokes with the emulsion mixer until smooth and creamy yellow.
- Fold the yokes into the whites.
- Gently pour into the pan with temperature on medium heat.
- Turn down to low and cook for 2 minutes. When the egg begins to set, add most of the cheese, reserving some for the top. Cook for 1 more minutes and then fold the omelette in half.
- Add the remaining cheese to the top and cover with a lid for one more minute.
- Slide from the pan onto a plate, salt and pepper to taste and garnish with chopped parsley.