Soufflé omelettes are a quite different experience from regular omelettes. Often they are fruit omelettes. (See my Strawberry Soufflé Omelette here.) Parmesan-Chive Soufflé Omelette is my interesting savory version. It is not really any more difficult to make than a traditional omelette, except that that it requires beating egg whites and yolks separately. This dish is wonderful for breakfast, brunch, or a light luncheon.
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Separate the eggs into two large bowls. Snip the chives into small bits. Melt the butter.
Beat the egg yolks until light and lemon colored.
Beat the yolks.
Fold in the snipped chives.
Fold in the chives.
Add a pinch of salt to the egg whites. Beat them until frothy, sprinkle on the cream of tartar, and grind in some white pepper. Continue beating until the egg whites hold very firm peaks.
Beat the egg whites.
Stir ¼ of the beaten egg whites into the beaten yolks. Mix thoroughly. Gently fold in the remaining egg whites, sprinkling it with most of the grated Parmesan as you continue.
Fold in the egg whites.
Try not to break down the whites because they are what allows the omelette to rise.
In a large oven-proof skillet (preferably cast iron), pour in most of the melted butter, making certain the entire bottom and sides of the pan are glazed with it.
Pour the egg mixture into the pan, smoothing it out with a spatula. Place over very low heat. Cook for about 6-8 minutes until the omelette has begun to rise. (The dark spot in the photo below is just the shadow of my camera, not a burn.)
Heat until the omelette puffs.
Lift the omelette with a spatula to be certain the underside is a light golden brown, but is not burning.
Gently brush the top of the omelette with the remaining melted butter, then sprinkle the remaining Parmesan over the top.
Place the pan about 6-8-inches away from the heating unit, and broil just until the top becomes lightly browned—about 2-3 minutes.
Brown the top.
Fold the Parmesan-Chive Soufflé Omelette in half and turn it onto serving plates. Garnish with sprigs of watercress or parsley.
Can also be served with a tomato sauce, if you wish.
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Serves 2
