Daily Recco, January 5: Souffle Omelette, an eggcelent breakfast
When cold and wet mornings become a battle between the warmth of the blanket and the winters, soufflé omelette will serve to warm your soul.
Winter mornings demand you stay in the bed long after you’ve woken up. Don’t beat yourself up over it. You have our empathy and sympathies. After all, who wants to leave the comfortable warmth of the blanket and face the cold (literally and figuratively) world outside? But then, duty calls and you eventually have to pull yourself out.
However, in this tussle between the blanket and duty, don’t forget that your tummy needs you too. The inner warmth that comes from good food is better than the warmth of the blanket that glues you to the bed. While we can’t help you with the external warmth, we sure can share our recipe for the inner warmth. The soft, fluffy and cloud-like soufflé omelette for breakfast will make your mornings much better.
What you’ll need:
Four eggs with the whites and yolk separated
Two tablespoons of grated cheese
One tablespoon of unsalted butter
Salt and freshly ground black pepper to taste
How to:
In a medium-sized bowl, add the egg whites and salt. Beat using an electric beater until stiff peaks form. Set aside.
In a separate bowl, beat the yolks with the electric beater until it is foamy.
Now pour half the yolk mixture into the beaten whites and fold it using a flat spatula. Once it is combined, repeat with the remaining half of the yolk and fold until well combined.
In a medium-sized frying pan, add one teaspoon of butter and heat it on medium flame.
Spread the butter all over the pan once it melts. Now pour the egg mixture and sprinkle pepper on top. Cover it and let it cook for five minutes on low flame.
At this stage, you will notice that the omelette has started leaving the sides of the pan. Lift it slightly using a flat spatula and add another teaspoon of butter under it from the sides.
Add half the grated cheese.
Cover and cook for another two minutes.
Take it out from the pan and dish it onto a plate. Using the flat spatula, fold it in two and garnish with the remaining cheese. You can also add some chopped fresh chives if you prefer.
Your cheesy-jiggly soufflé omelette is ready to be devoured.
Serve while it is hot.